The fruit was handpicked then carefully sorted upon arrival at the winery. The wine underwent both native and inoculated fermentation and was fermented in both open and closed top tanks. The wine was pressed, allowed to settle overnight and racked to barrels. Native secondary fermentation occurred in the barrel. The wine spent 11 months in French oak (20% new) and was bottled unfined.
Ours is a regional expression of Carneros Pinot Noir sourced from multiple vineyards, from both Napa and Sonoma. This is a seleccion masal Pinot Noir, not meant to express a single clone or vineyard. The goal of this wine is to retain a varietal correctness with a sense of place. We really enjoy Carneros Pinot Noir, because although the fruit presents itself readily, there is an undercurrent of ‘Pinot funk’, and earthy element that adds complexity both on the nose and the palate. Judicious use of new oak, only 20%, adds both to the nose and the texture of the wine, but still allows the fruit to be front and center. The 2016 is very dark garnet in color, with black cherry, raspberry and earthy notes with just a hint of oak. This is a very well balanced and structured wine with nice acidity, medium weight and a bright finish.