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pressed red flowers, dried red fruit, orange pekoe tea
sour red cherry, rhubarb, mineral
moo shu pork, roasted chicken with preserved lemon
VINIFICATION
hand harvested on september 3rd. a long, cool fermentation
occurred in an open-top tank using a wild yeast. pumped over
twice daily during a 10-day cold soak. manual punch downs.
aged for 12-months in one, two, and three year barrels. bottled
without fining or filtration.
SITE
a dynamic vineyard situated on a remote, arid hilltop.
high-altitude exposures of 1600 ft. at the base of an extinct
volcano (pinnacles national monument). daily temperature
swings of 40-60° f. rare co-location of granite and limestone
soils (from decaying marine organisms). extreme microclimate
produces stressed vines and wines of unusual complexity.
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| 3.77 |
6.1 g/l |
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| 0.03 g/l |
24.6 |
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two-thousand seven was our third harvest in this vineyard.
given the variables here, it could take a lifetime to figure the
place out. fortunately, this vintage was no-lose situation. all one
had to do was quite literally, not screw it up. the material was
stellar. rather than hauling the fruit to our santa rosa winery on
the back of flatbed truck (the economically responsible method),
we elected to hire an “airstream reefer” which promised
delivery at an even 48 degrees fahrenheit. it paid off, as the
fruit arrived cool, dry, and firm. tasting the wine from barrel, star
sommelier jason alexander (of restaurant gary danko) called it a
dead ringer for ambroise corton grand cru. last summer we took
the wine to ipnc in mcminnville, oregon. jancis robinson claimed
it recalled for her a time “when the wines of chalone tasted of
chalone.” we are proud to offer you a legitimate, soil-driven
pinot noir…from california.
| kevin kelley |
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| now through 2015+ |
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