The Pinot Noir comes from vineyards in Monterey, the western side of Paso Robles, and the Russian River Valley, all of which are sustainably farmed. All fruit is harvested in the night and delivered to the winery cold before see a 48-hour pre-fermentation cold soak. After primary fermentation is completed the wine undergoes malolactic fermentation in neutral oak where it is then aged for 12 months before release.
TASTING: Crushed raspberries, violets, warm baking spices, and earthy mineral notes. Pomegranate, cherry and cranberry. The finish is fresh and seductive, offering hints of exotic spice. An elegant composition of sustainably farmed grapes from several of California’s cool, marine influenced micro-climates.
VINEYARD: We use several different clones. Wadenswill adds brightness, sour cherry and crushed strawberries. Pommard 4 delivers earthiness. Sustainably farmed, these vineyards use no fertilizers nor soil amendments. Complexity is achieved with blending appellations, not varietals.
WINEMAKING DETAILS: Night harvested. Fruit delivered to winery cold. Pre-fermentation and 48 hour cold soak to maximize fruit and color extraction Pump over 3 x a day until 10 brix, then 2 times a day After primary fermentation is complete we finish malo-lactic in neutral barrels for complexity Our wine is aged in Francois Frere medium toast neutral barrels for 12 months.
LAELY’S NOTES (Winemaker and Owner): I’ve been making Pinot Noir in California since before the varietal was “in”. I make it because I love it, especially if it’s 100% Pinot. There’s something so magical about cool climate Pinot Noir, especially maritime influenced. Not only bright and fresh, there is a complexity which belongs to this varietal alone. Delicacy and elegance are emphasized over power.