Our Pinot Noir vineyards are planted in the Petaluma Gap blocks of the Sonoma Coast appellation, and on a hillside with southwestern exposure on our Estate in Sonoma-Carneros. The PetGap vineyards vary from shallow hillsides to deeper and richer valley plantings. The Carneros vineyards are planted in rocky soil and produce small but intensely-flavored yields. These cool growing regions are known for producing some of California’s finest Pinot Noir.
Grapes were hand-harvested, destemmed and pumped directly to stainless steel fermenting tanks. Wine yeast was introduced and fermentation began. The cap of grape solids was “pumped over” three times a day to extract color and flavor, and wines were pressed shortly after dryness then settled and racked. The wine was aged for 11 months on 32% new medium plus toasted French Oak, giving it subtle vanilla and toffee flavors.
Bright red fruit characteristics emerge along with deep color, lush body, touches of vanilla and spearmint followed by delicate strawberry flavor. This is a food-friendly wonder child that can stand up to lamb or roast beef yet won’t overpower lighter fish or pasta dishes.
This Pinot Noir has good body and deep color. True to the varietal, it has notes of spearmint and lilac, and subtle flavors of vanilla from oak aging. This complex and versatile wine pairs well with foods like lamb, braised meats, or grilled salmon.