(From 2012 Vintage) Perfectly suited for the cooler parts of the estate, this grape is the second largest crop we grow after Cabernet Sauvignon. Eight of these acres are our Heritage Clone, planted mostly in 1970, and the remaining clones are 667 and 777. All of the Pinot Noir grows in the lower portion of the vineyard, a section that sits literally across the street from the Carneros appellation border and shares the cooling benefits of the fog from the San Pablo Bay to the south and the Petaluma Gap to the west. The topsoil is only 18”–30” deep, consisting of Huichica clay loam with occasional pockets of small stream gravel that have been deposited over centuries by the adjacent Arroyo Seco Creek. Beneath this layer is compacted Carneros Bay sediment that naturally restricts vigor. The climate and soils combine to maximize hangtime and tiny, concentrated berries. To make the wine, we hand-harvest in several lots from the 14 separate blocks, the grape clusters are destemmed, then optically sorted and gravity fed directly into stainless steel fermentation tanks. A five to seven day cold soak helps develop color and intensity, with twice daily, gentle pumpovers, using louvers and screens to eliminate skin and seed contact. The wine spends 10 months in 100% French oak, 40% new.