winemaking

All the fruit was carefully sorted, destemmed and crushed with high whole berry content. After cold soaking for 3-4 days, they were fermented for 10-14 days with the maximum temperature of 84-86 degrees in an open top tank and small open top fermentors with the emphasis being gentle. The malolactic fermentation took place in the barrel. The wines was racked once, blended and bottled in March of 2023.

tasting notes

With noticeably higher oak than our previous vintages of Sonoma Coast Pinot Noir, it seems riper, plush at such a young age. Aromas of baked cherry, rose petal, cinnamon, clove and vanilla showcases an inviting wine. Though it seems like a one note wine initially, it reveals itself with aromas of rose petals, maraschino cherry and vanilla. In the glass, it shows compelling flavors of black cherry, black tea and a long toasty finish. A bit of a departure from our usual Sonoma Coast Pinots that are fruit driven, this shows high intensity and complexity. Please enjoy it at closer to cellar temperature to low 60’s. It should accompany deep flavored dishes such as gumbo, Oaxacan mole, winter stews and grilled meats and vegetables. It should effortlessly age for 5-7 years but long gone sooner most likely.