Wine Maker Notes
To protect their natural fruit flavors, the Pinot Noir grapes were harvested in the cool of the evening and early morning hours. The grapes were destemmed and cold soaked for 24 hours prior to a five-day fermentation in upright, rotary fermenters at a maximum temperature of 85°F.
The Pinot Noir grapes for this wine were carefully selected from several of California’s most renowned regions, including Monterey County and Sonoma County. The 2010 growing season brought several challenges to these regions; a wet spring delayed bud break, and a late summer heat wave stressed the vines. But, the warmer temperatures helped the grapes to reach maturity and develop rich flavor characteristics. Although yields were lower than normal, the resulting grapes displayed remarkable quality.