Notes of raspberry, dried rose petals and black tea immediately jump from the glass. Potpourri notes combine with dried orange peel to add to the wonderful complexity on the nose, while wood spices and anise round out the aromatics. Flavours of black cherry and smoky herbs come through on the palate with a strong sensation of black tea and citrus peel. This 2017 offering showcases the vintage with a medium-bodied texture and a refined tannin structure, owing to the warm growing season. The grapes were able to achieve full maturity and maintain fresh fruit aromas and flavors with enough acid to frame the palate.
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.
Russian River Valley, one of the United States’ top-ranked wine regions, is located at the heart of Sonoma County. The area generally lies between Sebastopol and Santa Rosa in the south, and Forestville and Healdsburg in the north. It is one of California’s coolest and foggiest AVAs (particularly in its southern and western portions), and its cool growing season and long, slow ripening period promotes complexity and balance in the wines. As a result, Russian River Valley wines are widely respected, particularly those made from Pinot Noir and Chardonnay.
Sourced from the Laguna Vineyard, the Martaella Vineyard and the Drake Estate Vineyard. 34 acres planted with Pommard and Dijon clones with each 2-acre block of the vineyard irrigated separately.
Grapes were manually harvested and carefully transported to the winery, where they are 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 (43% new, 57% 2nd use) for 11 months.