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peach flowers, watermelon rind, black tea.
quince, unripe strawberry, blood orange.
summer gazpacho, beet salad, grilled salmon.
VINIFICATION
we bled off some juice from each of our red vineyard sources and then vinified them separately in neutral oak using a wild yeast. malolactic fermentation occurred naturally and finished completely. the wine remained in barrel on fine-lees for 6-months. we trial tasted each individual lot and created several different blends. while we entertained the idea of bottling two rose`s-one from pinot noir and one from the rhone varieties--- this unlikely "kitchen sink" blend proved to have the most depth and complexity. the final blend was 55% pinot noir, 35% carignan, 5% grenache, and 5% mourvedre.
SITE
five vineyards in california's north coast compose this wine. pinot noir from carneros (sonoma) and anderson valley (mendocino) is blended with carignan from redwood valley (mendocino), and grenache and mourvedre from the russian river valley (sonoma). the common feature in these vineyards is temperature--these are among california's coolest avas. rather than expressing the character of a "place", the goal of this wine is simply to provide pleasure.
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| 3.58 |
6.3 g/l |
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| 0.02 g/l |
24.1 |
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april sunshine in a bottle. it brings to mind eating al fresco by the sea. the wine smells like peach blossoms and watermelon rind and something wonderfully herbaceous. you can almost smell the rippling acidity coursing through the wine. the pinot noir stands tall, delivering quince, unripe strawberries, and blood oranges flavors. is your mouth watering yet? pale in color, low in alcohol, eminently drinkable. buy it by the case and enjoy your summer.
| kevin kelley |
161 |
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| now through 2010 |
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