This wine has a beautiful, complex nose of dark berries and smoky herbs that mix with notes of crushed oyster shell and walnut skin. Tangy flavours of citrus and berries burst from the glass. The tannins are very refined, and notes of nutmeg and toasted chestnut come through on the finish.
Pinot Noir—chiefly associated with the Burgundy region of France— is grown around the world, mostly in cooler climates. The grape’s tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management. When young, wines made from Pinot Noir tend to have red fruit aromas of cherries, raspberries and strawberries. As the wine ages, Pinot has the potential to develop more vegetal and earthy aromas that can contribute to the complexity of the wine. Thin skins and low levels of phenolic compounds lend Pinot to producing mostly lightly coloured, medium-bodied and low-tannin wines that can often go through phases of uneven and unpredictable aging.
Running for approximately 280 miles (450 km) from Contra Costa County to the Santa Ynez Valley, the Central Coast AVA covers some of California’s most famous AVAs outside of Napa and Sonoma counties, including Paso Robles, Chalone, Santa Cruz Mountains and Santa Maria Valley. The rugged, mountainous topography of the area has been brought about by years of tectonic shift, and the famous San Andreas Fault cuts much of the AVA off from the rest of the United States. The Santa Lucia Mountains, the Galiban Range and the Santa Cruz Mountains all run through this part of California. The region is known for Pinot Noir and Chardonnay production, as well as for being amongst some of the first vineyards planted in California, vineyards stretching back to the 1700s.
Grown in the 12 acre Vista Verde vineyard, planted with multiple clones such as: Pommard, Calera and Dijon. The vineyard boasts an irrigated, Smart Dyson and bilateral cordon trellising system with cover crops of oat and rye throughout.
Grapes were manually harvested and carefully transported to the winery, where they were produced with minimal intervention, including being foot trod instead of machine crushed. Fermentation takes place in oak with punch downs occurring every six hours. The wine is aged in oak (30% new, 36% 2nd use and 34% 3rd use) for 10 months.