Description
Winemakers Notes
VINTAGE: The 2023 vintage began with a leisurely pace, but May brought a welcome
shift with several days soaring above 85 degrees. This early heat surge quickly
accelerated vine development, notably shortening the period between bud break and
bloom thanks to the unseasonably warm spring. Summer delivered ideal conditions,
broken only by a brief, intense heatwave in August, where temperatures topped 100
degrees. While this coincided with veraison and caused some minor heat damage,
overall fruit quality remained high. We began our harvest in early September with
sparkling fruit, and though roughly two inches of rain graced the valley at the end of
the month, most of our grapes benefited immensely. This timely rainfall helped
maintain lower sugars, preserve vibrant acidity, and achieve beautifully balanced
flavors. By October 18th, all our fruit was safely in, making 2023 one of our earliest
harvests in years. This vintage shares characteristics with other warm, successful years
like 2015, 2016, and 2018.
WINEMAKING: When our Pinot Noir grapes arrive at the winery, they’re gently
destemmed—never crushed—directly into small, one-ton fermenters. We initiate
fermentation with proprietary yeast strains, carefully cultured from that year’s
vineyard samples. This unique approach, using indigenous strains from our diverse
vineyard sites, adds layers of complexity and nuance to the finished wine. Mid
fermentation, we employ délestage to achieve our desired texture: generous, soft
tannins that we find truly define our style. Our cellar practices reflect a preference for
subtle evolution: we rarely use new oak, opting instead for the gentle influence of
neutral French oak barrels. Furthermore, our reserve wines are never filtered,
allowing their inherent character to shine through. Ultimately, our aim for every
Pinot Noir is a harmonious balance of those beautiful, soft tannins, luscious fruit,
and vibrant acidity.
TASTING NOTES:
STRUCTURE -bright and fresh at the start, into a round middle palate with high acidity; clean and dry finish
COLOR: ruby, clear
AROMAS: pomegranate, baking spices, violet, wet clay, cherry
FLAVORS: raspberry, cranberry, rose petals, forest floor, dried orange peel
FOOD PAIRING: Spiced Lentil Soup with Herbs; Pizza with Prosciutto and Arugula; Moroccan Tagine (Vegetable or Lamb) with Preserved Lemon
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