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.
2016 meteorological data: Sonoma's third consecutive warm winter prompted an early start to the growing season. march frosts slightly thinned what would become a warm, healthy vintage. As harvest for this vineyard started in mid August, the weather cooled and fruit quality soared, prompting a balanced and beautiful vintage.
soil type: Huichica loam
21.8 °Bx | pH 3.69 | TA 5.58 g/L | 13.5% alc.