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2018 Pinot Noir

2018 Pinot Noir

COMPOSITION: 100% Estate grown Pinot Noir; 5 clones (Pommard, Dijon 114 & 115, swan and "R" clone)
TA: 6.01 g/L
pH: 3.71
ALCOHOL: 14.7%
AGING: 12 months neutral French Oak barrels
PRODUCTION:  528 cases


A soft floral nose opens up to aromas of black cherry, raspberry and plum. A “fruit bomb” on the palate: red cherries, strawberries, raspberries and pomegranate. Secondary flavors of black tea and a hint of oak. Medium body, with soft tannins and good acid. A long finish with lingering bright red fruit will have you coming back for another sip. A beautiful wine to enjoy now, or lay down to age well for the next 5-7 years.


The 2018 growing season will be remembered as a near picture-perfect growing season. Budbreak came on March 15th, right on time. April brought “miracle rain,” a welcome sight because we received little to no rain in January, February and March. One storm in April brought nearly 4 inches of rain in a single day; this one storm completely filled the irrigation pond! The rain April showers gave the vineyard a nice injection of water as it woke up from dormancy. The rest of spring was mild, creating a nice, even fruit set. Summer came on gradually, and temperatures remained steady and warm throughout the growing season without any significant heat spikes. Fall was just as mild as spring and summer, with plenty of sun and moderate heat. Moderate fall temperatures allowed the fruit mature slowly, accumulating flavor complexity with gradual increases in sugar levels. Harvest began in mid-September, right on time.


Harvest started on September 14, 2018 with the pick of the Pommard clone Pinot Noir, which ripened at a slightly faster pace than the rest of the vineyard. A week later on September 21st and 22nd we harvest the rest of the vineyard. Total yield was 23.7 tons of fruit. Grapes were delivered to winery, destemmed, and pumped into stainless-steel tanks to begin a 14-day fermentation on skin and seeds. During fermentation temperatures and sugars are checked 3 times a day. We slowly raise the temperature from the initial 40 degrees to turn sugar into alcohol. Wine is fermented dry. Next, free run juice goes into tank and grape skins go directly to the press. Juice is pumped into French Oak barrels to begin aging. Over a 12-month aging period, wine is racked off the lees three times before blending and bottling.


Pairs well with cheeses like brie, gouda, gruyere, and chèvre. Serve with meats such as duck, lamb, and chicken. Vegetarians should try pairing this wine with eggplant parmesan, mushroom risotto, and a tomato-based vegetable stew. Very tasty with milk chocolate, and fruit or nut-based desserts, especially desserts that include blueberry, blackberry, raspberry, or cherries.

Retail Price: $46.00
Case Price (12 bottles): $552.00

Club Member Price: $39.10
Club Member Case Price (12 bottles): $469.20

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/ 750 ml
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/ Case of 12