winemaking

In early September, an unusual heat spell compressed our Pinot Noir harvest but in the end we walked away with balanced wines in the barrel so all the work paid off. The fruit was carefully hand sorted, destemmed, and optically sorted with high whole berry content. After cold soaking for 4 days, they were fermented for 8 days with the maximum temperature of 85 degrees in an open top tank with the emphasis being gentle, followed by two weeks of maceration. The malolactic fermentation took place in the barrel. The wines were racked once and bottled in March of 2024.

tasting notes

Dedicated to non-Dijon modern day clones, we think we once again have an age-worthy Pinot Noir. Compared to our Sonoma Coast Pinot Noir which is ripe and round, this is about intensity and depth of flavor despite its lighter color. It is focused and lively with cranberry and raspberry liqueur aromas followed by rose petals, Bing cherry, and a touch of orange peel notes. With aeration, it reveals complexity, well integrated wood, and long finish. If you are a fan of duck or lamb, this should be a great match.