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.