The grapes were harvested at night, providing a natural cooling to preserve freshness before delivery to the winery. The grapes were handsorted before destemming and placed into open- and closed-top fermenters. The must was cold soaked 3-10 days before going through a natural, extended fermentation. Nearing completion of fermentation, the wine was drained from the tank by gravity into 100% Burgundian oak barrels where malolactic fermentation took place. This process allowed us to craft an elegantly balanced wine that exhibits a layered complexity of flavors and aromas.
The wine was aged for nine months in 30% new French oak barrels. Each lot was meticulously and repeatedly evaluated before final blending.
Though the 2011 vintage was extremely challenging in terms of a cold, rainy spring, and having to dodge raindrops during harvest, our Russian River Valley Pinot Noir is a lush, ruby-red wine that vibrantlyshowcases a dried herb and subtle black pepper and fennel character. Aromas of classic cherry fruit fill the glass. The wine delivers savory flavors of vanilla, cola, and smoky barbecue. Our Russian River Valley Pinot Noir pairs perfectly with many rustic foods, such as grilled Portobello mushrooms, smoked country ham, or savory duck confit braised in this wine.