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This Pinot Noir is sourced from a 20-acre hillside vineyard that is just north of Truchard and east of Hyde Vineyards. The vines are planted on a variety of clonal material that includes Pommard, Martini, and some Dijon clone selections. Relatively thin soils help to ensure that the vines are not too vigorous, so that they produce well-balanced fruit. The vineyard is planted in relatively narrow rows oriented north to south; this allows the regular breezes of Carneros to blow through, providing excellent ventilation to keep the clusters free of disease.
The grapes are hand-harvested in the cool pre-dawn hours and brought to the winery for rigorous cluster sorting, followed by destemming. The must is transferred to a mix of stainless steel and oak open-top fermentation tanks, where spontaneous fermentation with ambient yeasts is allowed to commence. After a long and thorough fermentation, the wine is pressed off the skins, allowing complex aromas and flavors to be released from the grapes. Some French oak barrel aging for 11 months finishes the wine and provides an elegant lift to the overall flavor profile.