Just as the estate vines were taking root, we first made Pinot Noir on the flats of our Carneros farm in 2007, composed of equal parts of two California heritage clones ideal for the region’s dense clay: Martini and Pommard. The Martini grapes add spice and fresh, high tones complemented by the Pommard’s natural earthiness. Vinification methods are the same as our Estate Pinot--fermented with native, wild yeast in concrete or steel then aged in neutral oak barrels for about six months; but, compared to its counterpart, the Carneros Pinot ends up expressing a softer, more delicate touch and feel.
2014 meteorological data: Another excellent growing season--temperate and consistent. A mild winter caused early budbreak paired with some spring rain. Exceptional fruit set with even ripening and an early harvest.
soil type: Huichica loam
Harvested from August 27 - 30 | 23 °Bx | pH 3.72 | TA 5.7 g/L
Bottled on April 2, 2015 | 13.5% alc.