Gold-medal at the 2020 San Francisco Chronicle Wine Competition. Beautifully-balanced, ample and refined, grapes are from our three, distinctly-different Mendocino County Pinot Noir vineyards.
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Gold Medal, 2020 San Franciso Chronicle Wine Competition
Silver Medal, 2019 Mendocino County Fair Wine Competition
Aromas & Flavors
Aromas of ripe cherry, cola, and toasty vanilla fill the senses, followed by vibrant flavors of dried currant, black plum, raspberry, and cherry. A note of maple brown sugar rounds out the soft finish. A velvety texture and bright acidity distinguish this naturally-balanced wine.
This wine pairs perfectly with salmon, fowl and meat entrées like beef bourguignon or rack of lamb. During the holidays, pair our Pinot Noir with an herb-roasted turkey, gravy and cranberry sauce dinner, or other dishes like a fall harvest salad with butternut squash, pumpkin seeds, pecans and greens, sweet potatoes with walnuts, bread stuffing with herbs, sage, wild rice and giblets, and even roasted goose.
How It's Made
The grapes are hand harvested and hand sorted in the field. They are gently destemmed and transferred to small, stainless steel open top tanks or bins. After a three-day cold soak, various yeast strains are introduced. Fermentors are punched down one to three times per day. Wines are pressed when dry and then moved to barrels to complete malolactic fermentation. The blend was assembled in July and bottled in August.
The 2017 season began with record rainfall amounts during the winter, filling our reservoirs after four years of drought. Spring was mild, bringing favorable conditions during bloom, which led to a nicely set crop. We experienced more than an average number of hot days in early to mid-summer, and then record highs over Labor Day weekend. Fortunately, the vines were ready to handle the heat with adequate soil moisture supplied by all the rain.
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