The 2018 season was exemplary. Higher cluster counts than the low yielding years of 2015-2017, coupled with cooler late summer temperatures, brought longer hang times with harvest dates up to two weeks later than the previous vintage.

Coming from top Pinot Noir sites in the Russian Valley, the wine is 50% De La Montanya (Pommard, 115, & Calera), 25% Bucher Vineyard North L Block (777), 20% Dutton Goff Vineyard (115), and 5% Kilcullen Vineyard (Pommard).

Harvest Date: September 11-29

Brix: 23.7˚ average

Tank fermented with native yeast and 25% whole cluster. Native malolactic fermentation in barrel

As traditionally practiced in Burgundy, we use an anaerobic approach with our Pinot Noir to preserve freshness. It was aged sur lies with monthly bâtonnage and spent 13 months in 39% new French barrels (François Frères, Demptos and Taransaud). The wine was then lightly fined with egg white and bottled without filtration.