Aromas of pomegranate, beet juice and black pepper are wrapped around a refreshing core of red summer fruits, sweet citrus peel and exotic Indian spices. The complexity and concentration of the finish reflects this wine’s provenance as a true representation of cool coastal Californian Pinot Noir.
The grapes for this blend were primarily sourced from the Spanish Springs Vineyard, but also include fruit from Liz’s Vineyard, Markham and Lewis. The cool maritime climate and long growing season naturally produce berries that are high in acid and pigment. Consequently, shorter fermentations were employed, a higher percentage of pressed wine was added to the free run juice and a small amount of stems was included to add structure and complexity. The wine was fermented in French oak – of which less than 25% was new – and aged for 12-14 months in oak. The wine was racked once, but was not fined nor filtered before bottling.