This Pinot Noir was harvested from three small, sun-kissed vineyards nestled in the valley floor of the Russian River. Using clones 115 and 828, the grapes were picked at the perfect sugar levels—between 23.1 and 24.1 brix—early in the crisp morning to preserve freshness. We processed them in an oxygen-poor environment, carefully crushing and de-stemming the fruit to keep the flavors fresh and vibrant.
For fermentation, one-third of the grapes went into a 2-ton open-top fermenter, while the rest were fermented in 3/4-ton T-bins. We let the fermentation take its time, slowly and steadily reaching a peak of 81°F. During this process, we gave the must a little love, punching it down three times a day—6 AM, 2 PM, and 11 PM—just to keep things lively.
After 13 days of fermenting, the wine was gravity-filled and gently pressed in a horizontal bladder press, then transferred to French oak barrels. About 20% of those barrels were new Latour French oak, bringing depth and complexity. The wine rested peacefully for seven months, undisturbed, before being gravity-racked and blended. Then, we gave it another three months of barrel time before bottling it up, just in time for the next harvest.
A true labor of love, this wine is all about patience, care, and a touch of magic from the Russian River.
