The grapes were sourced from some of the premier vineyards in the Anderson Valley, including the expressive Ferrington and Wendling vineyards, located at opposite ends of the valley, as well as our benchmark estate Savoy Vineyard. This wine is 100% Pinot Noir, made of a blend of select clones including Pommard, Mt. Eden, Martini and Dijon.
The fruit was harvested September 3rd through 30th at an average of 24.2° Brix. It then went through a five to seven-day cold soak at 55°F, a nine-day primary fermentation peaking at 88-92°F, and a three-day extended maceration.
Vineyards in the in-land end of the valley are more protected from the constant coastal breeze off the Pacific and provide lovely fruit aromas of black cherry, raspberry, and plum. Vineyards planted in what locals call the “Deep End” close to the ocean are even cooler and the Pinot Noir is more spice driven with notes of cedar, cigar box, and cinnamon. The balance of these fruit and spice components shows off the complexity found in the appellation and the elegantly balanced tannins provide a luscious, lingering finish. - Ryan Hodgins, Winemaker
4,136 cases produced