Awards
- Gold Medal - 96 pts - 2019 California State Fair -
- Silver Medal - 2019 Sunset Magazine International Wine Competition -
Bud break March 18, 2015.
Hand harvested September 5, 2015 at 23.2 ºBrix.
Wild yeast fermented in neutral barrels.
Aged 18 months in French oak.
Fruit forward, earthy minerality with structured tannins.
Dijon 777 and Calera 90 clones.
Estate grown, single vineyard.
13.7% alc.
1/2 Case = 6 bottles for the price of 5.
Case = 12 bottles for the price of 10.
We are thrilled to have had our 2015 Pinot Noir recognized with a Gold Medal (96 pts) at the 2019 California State Fair as well as a Silver Medal at the 2019 Sunset Magazine International Wine Competition.
Bud break March 30, 2016
Hand harvested September 17, 2016 at 24 ºBrix.
Wild yeast fermented in neutral barrels.
Aged 18 months in French oak.
Fruit forward, earthy minerality with structured tannins.
Dijon 777 and Calera 90 clones.
Estate grown, single vineyard.
13.9% alc.
1/2 Case = 6 bottles for the price of 5.
Case = 12 bottles for the price of 10.
Bud break March 30, 2016
Hand harvested September 17, 2016 at 24 ºBrix.
Wild yeast fermented in neutral barrels.
Aged 18 months in French oak.
Fruit forward, earthy minerality with structured tannins.
Dijon 777 and Calera 90 clones.
Estate grown, single vineyard.
13.9% alc.
1/2 Case = 6 bottles for the price of 5.
Case = 12 bottles for the price of 10.
Bud break March 30, 2016
Hand harvested September 17, 2016 at 24 ºBrix.
Wild yeast fermented in neutral barrels.
Aged 18 months in French oak.
Fruit forward, earthy minerality with structured tannins.
Dijon 777 and Calera 90 clones.
Estate grown, single vineyard.
13.9% alc.
1/2 Case = 6 bottles for the price of 5.
Case = 12 bottles for the price of 10.
Our 2016 Pinot Noir was honored with a Silver medal in the 2019 Sunset International Wine Competition. We’re thrilled with the recognition and look forward to the vintage developing even more character and complexity over time.
Bud break March 30, 2016
Hand harvested September 17, 2016 at 24 ºBrix.
Wild yeast fermented in neutral barrels.
Aged 18 months in French oak.
Fruit forward, earthy minerality with structured tannins.
Dijon 777 and Calera 90 clones.
Estate grown, single vineyard.
13.9% alc.