Taking inspiration from the fresh and lively Nouveau wines of Beaujolais, France, our first experimental vintage was bottled in 2014, substituting the traditional Burgundian Gamay with our Pinot Noir grapes.
On August 12th & 20th, 2016, our Pinot Noir was hand harvested from our Carneros vineyard. The fruit went through an 8 day, 100% whole cluster carbonic maceration (the fermentation of juice within the individual berries of whole grape clusters, opposed to the juice of pressed fruit) in stainless steel. The juice was then pressed off the skins, and fermentation was completed in tank and bottled on October 11, 2016, without filtration or fining.
Beaujolais Nouveau is traditionally released the third Thursday of November, and has become synonymous with Thanksgiving, holiday festivities and celebratory times.
2016 METEOROLOGICAL DATA: A third warm winter in a row led to an early start to the growing season. March frosts slightly thinned what would become a warm, healthy vintage. As harvest started early in August, the weather cooled and fruit quality soared, prompting a balanced and beautiful vintage.
SOIL TYPE: Huichica loam
HARVESTED ON: August 12th & 20th, 2016 | 21.0°Bx | pH 3.62 | TA 6g/L
BOTTLED ON: October 11th, 2016
ALC: 12.0% ABV