A REMARKABLE PLACE:
One of Sonoma County’s largest AVAs, the Sonoma Coast Appellation stretches from the San Pablo Bay in the South to Mendocino County line to the North and runs primarily along the mountainous coastline of the Pacific Ocean. A sprawling growing region, the Sonoma Coast AVA is known for its strong maritime influence that provides a cool growing climate throughout the year with fog moderating warmer summer temperatures. With its unique geography and climate, the Sonoma Coast has proven itself to be one of the world’s premier Pinot Noir producing regions.
The fruit for this wine was sourced from multiple estate vineyards spread across the Sonoma Coast AVA. Soils in the various vineyard sites are typically a mix of free draining sandy loam and clay loams.
The 2019 growing season on the Sonoma Coast was close to perfect. A rain-filled winter was followed by an idyllic wine country Spring. As a result, budbreak and fruit set were healthy, signaling an abundant crop in 2019. Summer was relatively mild and a continuation of traditional Sonoma Coast conditions. A long slow ripening season produced grapes with distinct flavors, aromas, and vibrant acidity. The 2019 Sonoma Coast Pinot Noir harvest began on August 29th.
Our boutique, hands-on techniques continued into the winery. The fruit was gently picked, sorted, and de-stemmed with 70% whole berries placed into open top fermentation tanks. Once in the tanks, the fruit was cold soaked at 48 degrees for three to five days. During active fermentation, punch downs occurred three times per day which allowed for increased extraction of tannins and color. Once fermentation was finished the free run wine was transferred to a secondary tank to settle overnight before being racked to French oak barrels for aging. The finished wine spent a minimum of eight months in barrel prior to final blending and bottling.
Aromas of BOYSENBERRY, cherry, and sweet tobacco are followed by flavors of RASPBERRY, blackberry, and cherry. The 2019 vintage presents fine tannins and BALANCED acidity.
- Type of Oak: 100% French oak, 23% new
- Time in Barrel: 8 months
- Alcohol: 13.5%
- T.A.: 0.53g / 100mL
- pH: 3.61