The Sonoma Coast Pinot Noir is selected from cooler sights within the coastal AVA from a mix of Dijon and Pommard clones.
Goldridge and sandy / loam soils.
farmed using sustainable methods
Harvested at night, de-stemmed and placed into open top fermenters and cold soaked for 3 days. Punched down 2-3 times daily once fermentation begins. Racked to barrel for malolactic fermentation.
Aged in French oak barrels, 20% being new, for 12 months
A rose petal aroma starts things off in this wine, while the palate provides a delicate rendering of rhubarb, strawberry and forest floor flavors, buoyed by a gravelly texture and balanced ripeness
Field Publication Computed: