The Pinot Noir grapes are sourced from several vineyards along the Sonoma Coast, a region that extends from the Carneros appellation in the south to the Russian Valley appellation in the northeast. The relatively cool coastal temperatures are balanced by abundant sunshine, allowing the fruit to reach optimum ripeness each vintage. The methods we use for crafting Pinot Noir include early morning crush and a cold soak period to stabilize color. Open-top fermentation produces a plush, silky texture, which accentuates the tantalizing flavors of crushed cranberries, cherry, strawberry, allspice, clove and vanilla.
After harvest, we placed whole-clusters of fruit into open-top fermenters and performed punch downs several times a day. Once the must was pressed, we placed the wine into small French oak barrels for a year to undergo maturation, racking it several times throughout its development.
Our 2008 Director's Cut Sonoma Coast Pinot Noir displays a vibrant personality and silky texture. It's highly aromatic, with scents of cloves, tea leaves, and roses, followed by bright flavors of red cherries, cranberries, and plums.