Aromas of cherries, raspberries, pomegranates with hints of vanilla and mocha. Medium bodied, soft tannins, bright red fruit with a lingering subtle sweet oak note. An elegant, balanced oering that is the ultimate food wine. Try it with grilled salmon, roast duck, pork tenderloin or soft-ripened cheeses.
Of all grape varieties, Pinot Noir is the most sensitive to its terroir. We work hard each vintage to get it right in the vineyard so that when the grapes are harvested and arrive at the winery, we can step aside and allow the fruit to speak for itself. The cool temperatures of District 7 present ideal growing conditions for Pinot Noir. Each afternoon, the reliable winds from the Monterey Bay come howling down the valley, keeping our estate vineyards at a moderate temperature.
The 2015 growing season delivered another stellar vintage in terms of quality although yields were down in most of our vineyards. Despite a lighter crop from one of the earliest seasons on record and a fourth year of drought, quality was high across the board. A mild winter caused early bud break and was followed by protracted bloom and cool, cloudy weather in May—impacting berry set and contributing to smaller grape clusters and crop size. One silver lining is the exceptional quality: color density is elevated and avors are intense.
The delicate Pinot Noir grapes were picked at optimum ripeness. Upon arrival at the winery, the grapes were destemmed, crushed and fermented in open top fermenters. Over the next 2-3 weeks, the rm cap of skins and seeds that bubble up and form on the surface during red fermentation was punched down. The wine was carefully aged in a combination of new and neutral oak, to craft a lush, elegant wine with bright fruit aromas and vivid flavors.