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black cherry, iron shavings, dried porcini
crushed bing cherry, dried orange peel, all spice
peking duck, tea smoked wild salmon, merguez sausages
VINIFICATION
19 tons were hand harvested on sept. 8th and 18th. A long cool
fermentation in an open-top tank using a wild yeast. 20% whole
cluster. a 7-day cold soak with manual punch downs. aged for
11-months in neutral french oak. bottled without fining or
filtration.
SITE
located in the petaluma wind gap (a valley renown for funneling
cold ocean-born wind and fog). pinot noir clones 667 and 115 are
planted on an undulating hillside, with several aspects, at
approx. 500 feet, in loamy “franciscan” soil.
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| 3.71 |
6.8 g/l |
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| 0.4 g/l |
23.9 |
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as much as we liked the carneros site we made our appellation
wine from last year, a part of us pined for the coast. in truth, the
soils there are better suited to pinot and the vines often older. so
we hunted. and ultimately, we found a sweet spot in the
petaluma wind gap--a place we knew we could rely on for
coolness. additionally, this site and its varied topographical
aspects begged for “multiple tries,” as they say in burgundy, or
the act of harvesting fruit on multiple days in the interest of
achieving balanced ripeness. it is labor intensive if not
logistically trying, but qualitatively the results speak for
themselves. we love this wine for its purity of fruit. there is no
heaviness from over-ripeness, no oakiness. just crisp, snappy
pinot with a damp coastal feel to it.
| kevin kelley |
968 |
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| now through 2014+ |
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