(From 2009 Vintage) Our 2009 Anderson Valley Pinot Noir has a bright ruby-red color and a complex, evolving nose of wild strawberries, black plums, fresh rose petals and wild mushrooms with hints of cinnamon and spearmint. On the palate, the wine begins with a fruit-sweet attack quickly followed by notes of baking spices, blood orange and berries and finishes with notes of bittersweet chocolate and black cherry framed by fine-grained tannins. This wine has perfect acid balance and the notions of forest fruit linger for minutes on the palate.
(From 2009 Vintage) In the cellar, we fermented blocks separately to allow the greatest expression of each vineyard. After a 7 day cold soak, indigenous yeast fermentations were allowed to reach temperatures as high as 90˚F. Each wine lot was handled as an individual: the percentage of whole clusters, number of punchdowns, fermentation temperature and date of pressing were decided based on daily tastings of each open-top tank. Malolactic fermentation started in tank and finished in barrel. The wine was aged for 14 months sur lies in 100% French Burgundy barrels, 40% new.