“…light-bodied and fresh on the palate, offering baked raspberry, cardamom, clove and forest flavors.” 90pts – Virginie Boone, Wine Enthusiast, August 2017

Winter 2015 was the warmest on record, resulting in early budbreak. Cooler, wetter weather in spring months slowed development, however, leading to a challenging, extended bloom period. The resulting uneven fruit set translated to a small crop and smaller berries with very concentrated flavors. Weather throughout the summer growing season was consistently warm, bringing on a very early harvest.

As traditionally practiced in Burgundy, we used an anaerobic approach to preserving the freshness and fruit characteristics of our Pinot Noir. It was tank fermented with native-yeast and native malolactic fermentation in barrel and then aged sur lies with monthly bâtonnage and spent thirteen months in 95% new French barrels (François Frères & Taransaud) that were conditioned through Chardonnay fermentation. This wine was lightly fined with egg whites and bottled without filtration.

Our second Russian River Valley Pinot Noir strikes a fine balance between rich, unctuous styles and leaner, coastal styles. It is at once both elegant and delicious.