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In the cellar:
This wine is a blend of Pinot Noir and Valdiguié, with multiple carbonic small lot ferments. All fruit gets hand sorted, whole cluster grapes go to tanks layered with dry ice and lots of love. Each tank gets securely wrapped and buttoned up to trap in CO2, and tanks are set out in the sun to heat. After 10 days of carbonic fermentation and a lot of positive vibes, the tank is unwrapped and fruit gets foot trod and mixed with a pump over. Once primary fermentation is complete, the fruit goes to press and wine is barreled down to neutral french oak barrels and puncheons to finish malolactic fermentation. Blended together prior to bottling.
In the vineyard:
Fruit from two vineyards are blended together to create this wine. The Pinot Noir comes from Barra Vineyard, an organically farmed property in Redwood Valley, Mendocino County. The old vine Martini clone Pinot Noir has beautifully small clusters. The Valdiguié comes from Green Valley Vineyard, in Solano County. These old vines were planted in 1984 and are organically farmed. With giant clusters, this site has well-draining soil and calm bay breezes off the San Pablo.
chemistry & production notes:
abv: 12.1%
pH: 3.44
TA: 6.33 g/L
cases produced: 500