Cherry Tart Pinot Noir exhibits notes reminiscent of cherry pie, plums, cranberries and a hint of wild strawberries. This beautifully rich, pure Pinot Noir offers abundant aromas of cloves, sweet apple skins and Rainier cherries. Full bodied, a rich texture with fresh flavors of Bing cherry and red plum lead to a long finish. Vanilla oak and lively acidity round it out and leave you wanting more.
The Multi-Single-VineyardsRogers Creek Vineyard: The biggest player in Cherry Tart Pinot Noir is the Rodgers Creek Vineyard in the Sonoma Coast AVA. The vineyard is on a low ridge in the Petaluma Wind Gap; the Gap is important, as it is a low spot in the Sonoma Coast Range that allows a constant cool flow of air directly from the Pacific Ocean. Well-draining White Rhyolite Volcanic Ash soils dominate the vineyard allowing the earthiness of our favorite Pommard & 777 Clones to shine.Alta Loma Vineyard: The Alta Loma Vineyard in the Monterey County AVA is located near the Santa Lucia AVAoverlooking the Salinas River Valley. Alta Loma is planted on Arroyo Seco gravelly loam soil, enabling the vines to pick up subsoil minerals that increase flavor complexity. These sparse, well-drained soils also reduce yields, creating rich, concentrated flavors in the grapes. The vineyard’s predominately east-northeast exposure, combined with its proximity to the Pacific Ocean, contributes to a cool growing site with moderate vineyard temperatures. This results in a long growing season, giving the grapes the luxury of more hang time to develop greater varietal character.Los Alamos Vineyard: Our Los Alamos vineyard is tucked into a canyon in Santa Barbara County that leads directly to the Pacific Ocean. For this location, it’s the sandy soils, bright sunshine and very cool ocean breezes that combine to lengthen ripening and extend hang time, resulting in intense aromatics and great acidity.Winemaking NotesCherry Pie defines a winemaking approach and technique created by cult winemaker Jayson Woodbridge whereby a micro fermentation approach is applied to a single-vineyard wine. Each vineyard pass and lot is fermented in open top oak puncheons to allow more complexity and variety in the phenolic, aromatic and flavor components of the wine, producing a completely uniquerepresentation of the Pinot Noir Grape. This same micro fermentation approach was applied to our multi-single-vineyard blend, Cherry Tart.