AROMA: boysenberry, violet, dried sage
FLAVOR: sour plum, red licorice, nutmeg
FOOD PAIRINGS: chicken yakitori, peking duck, porcini risotto
VINIFICATION: Fruit was hand-harvested and sorted on Sept 9-15th. All lots
were fermented in open-top tanks with 15% whole clusters.
Manual cap management was performed during 14-16-day
primary fermentations. Aged for 10-months in a mix of neutral
oak and stainless steel barrels.
SITE: A selection of premier Mendocino County vineyards were selected
for this wine, with an emphasis on dry-farming, older vines, and
sustainable viticulture. Pinot Noir clones 115, 667, 777, 2A,
Pommard, Beaujolais, and Martini compose the blend. The goal
was to capture the unique character of this region defined by the
proximate Pacific Ocean, coastal redwoods, and headwaters of
two major rivers.
NOTES: We're gonna go on record and say it: this wine is ONE OF ONE.
There simply is not another Mendocino Pinot Noir being bottled
today that claims such a wide range of vineyard sources. This wine
spans the entire county from Potter Valley (interior) to Comptche (far
coast). As such, it may be the first time we can assess the true
"characteristics of place" for Mendocino. Like the 2023 before it, the
'24 installment is infused with an exciting new source in the heavily
forested, near-coast hamlet of Comptche. The Comptche lots were
blended with stalwarts from the Anderson Valley, The Cole Ranch,
and the Potter Valley. The AV component adds characteristic purple
berry/red floral notes. The Cole Ranch piece contributes a pleasing
grip/structure. And the Potter Valley piece provides the high tones in
the wine, care of some rare Beaujolais-Clone Pinot Noir. We feel this
wine from disparate but essentially Mendocino ranches blends out to
give a wide aperture view of this wild, evergreen county, and make
an authentic expression of Mendocino Pinot Noir.
