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.
2015 meteorological data: A dry, warm winter encourages an early start to the season, with bud break in mid-February. The rainy spring that followed reduced the yields to small, concentrated berries but August head spikes prompted our earliest harvest yet.
soil type: Huichica loam
23.5 °Bx | pH 3.59 | TA 5.8 g/L | 13.5% alc.