Planted on benchlands near the Santa Lucia Highlands AVA, our Monterey County Pinot Noir vineyards dip in and out of the fog line during the ripening season. Because we farm our own vineyards, we control the winemaking process from vineyard block to bottle.
2013 was a banner year for Pinot Noir. The growing season was warm and measured, with no rain events to hamper perfect ripening. Winemaker Alison Crowe starts off with a cold soak to fix color, ferments warm to extract the rich tannins and presses gently to minimize seed extraction. Lees stirring, 100% French oak aging and careful final blending finish off the minimalist process.
"This is a Pinot with elegance and extract, but also with a lush body and silky texture. Aromas include ripe blackberries, cherry preserves, vanilla hazelnuts and toasted French oak. I love the velvety richness of the attack. The flavors of dark red fruits and exotic spices just make this a juicy, delicious mouthful of wine." -Alison Crowe, Winemaker
Alcohol, 13.60%; pH, 3.68; total acidity, 7.0 g/L; 16,500 cases produced.