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

WINEMAKER NOTES:

The nose is soft, earthy soil with red cherry, pomegranate and black tea. On the palate, it’s a pop of mixed red fruits predominantly strawberry and pomegranate with a delayed sense of cherry and rose hips. Very mild tannins come in next followed by a bright sense of acidity while holding the fruit notes; the wine is light to medium-bodied. The finish is medium-long with a sense of dusty soil and sous-bois; a light hint of clove is detectable but the wine holds strong to its fruit forward nature through to the end. Tasting notes written in collaboration with David Berman. 

VINTAGE NOTES:

The 2018 growing season kicked off with budbreak on March 15th, right on time. April brought “miracle rain,” as Ken recalls. One storm in April brought nearly 4 inches of rain in a single day; this one storm completely filled the irrigation pond. The 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 with no significant heat spikes. Fall was just as mild as spring and summer, with long, sun-soaked days and breezy afternoons. The moderate fall temperatures allowed the fruit to mature slowly, accumulating flavor complexity with gradual increases in sugar levels.

PRODUCTION NOTES:

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 21^st and 22^nd 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 clones and bottling.

FOOD PAIRINGS:

The Earthiness and red fruit in this wine pair brilliantly with blue cheese – an unusual pairing, but we promise it’s worth a try! Also serve with main dishes such as eggplant parmesan, mushroom risotto, duck, lamb, and chicken. Very tasty with dark chocolate, and blue fruit-based desserts (blueberry, blackberry, raspberry, cherries). 

Retail Price: $60.00
Case Price (12 bottles): $720.00

Club Member Price: $51.00
Club Member Case Price (12 bottles): $612.00

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