This is 100% Pinot Noir sourced from Beaujolais Vineyard west of Navarro. The location is in the “deep end” of the Anderson Valley and benefits from its proximity to the Pacific Ocean. The vineyard was planted in the 1970’s and is 100% dry farmed. The grapes were harvested, 66% de-stemmed and transferred by gravity to open top fermenters. The other 33% was left whole cluster and added to the bottom of the tank. After a 5-day cold soak, the must was fermented with indigenous yeast to promote complexity and terroir. The fermented wine was pressed off slightly before dryness to minimize harsh phenols and retain its core fruit flavors. Malolactic fermentation was completed with indigenous flora, and then the wine was aged for 15 months in 30% New French oak.
This wine has a dark red color and the nose is fragrant with loads of red fruit and baking spices. The palate shows flavors of ripe cherries, strawberry preserves and marionberry. It has good texture, savory tannins, fine acidity, and a lingering finish.