We are committed to low input winemaking utilizing uninoculated primary fermentation and malolactic fermentation. This process is much slower and more time consuming but produces wine lush on the palate with seamless flavors. Low input winemaking also includes gravity flow movements of wine, minimal acid adjustments, minimal SO2 additions, racking only once in barrel, no fining and no filtering when possible."
"This 7 acre vineyard was planted in 1998 to Dijon clones 115, 777 and 667 in Goldridge soil. It is located in Freestone on a slight slope, south west facing down to the valley floor. With only a 27 degree average diurnal temperature swing it is always our last Pinot vineyard to come in. The wines from this vineyard are light in color with bright red fruits, pretty aromatics and a creamy texture with low alcohol.
The Vineyard was picked October 8th, hours before the first rain of the fall. Grapes were field sorted, run through a shaker table to remove debris, then hand sorted before being destemmed. With two to three punch downs per day, the native yeast fermentation finished 16 days later. The wine was gently pressed to tank for overnight settling and barreled down the next day. Native secondary fermentation finished December 16th and SO2 was added. After ten months in barrel the wine was bottled unfiltered using gravity to the bottling line in late August.
Light and bright red color, vibrant and playful, with guava, strawberry, baking spices, vanilla and a hint of mint in the nose. Medium to light body this wine shows great body for only 12.5% alcohol. Layers of flavor with strawberry, cherry, toasty raspberry and black cherry leads to a long, clean, creamy finish.