2016 Pinot Noir, Sonoma Coast
We picked in early September, before the first heat of the year at optimal cool climate ripeness for Pinot Noir. First we picked the 777 and 667 clones together and waited two days before harvesting the 115 clone present in this wine. Each pick was fermented separately and underwent five days of cold soak before going through native yeast fermentation at a peak temperature of 88F. After the wine was pressed it was put into 60% new and 40% once used French Oak barrels for malolactic fermentation and 18 months of barrel aging with no racking.
This wine begins with a beautiful and intense nose of rhubarb, orange rind boysenberries, bay leaves and all spice. The palate opens with leather tones, a touch of sweetness and elegant tannins that bring tension and balance to the wine. It is extremely supple and full of depth and complexity.