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In the cellar:
Our first pick of the vintage, harvested late in the evening on August 28th. All fruit was foot-trodden to enhance color and phenolic extraction, with 4 hours of skin contact before pressing. Native fermentations took place in stainless steel drums and neutral French oak barrels. After primary fermentation, barrels were topped and moved to cold storage to halt full malolactic fermentation, preserving the bright, vibrant acidity we love.
In the vineyard:
The Pinot Noir comes from our small block at Barnwell Vineyard, a certified California sustainable vineyard in the heart of the Russian River Valley. Grower Joey Barnwell, aside from being one of Bobby’s childhood friends, is a second generation farmer whose family has lived on and farmed this land since the 1970’s. Only organic sprays used while farming.
chemistry & production notes:
abv: 12.0%
pH: 3.2
TA: 7.9 g/L
cases produced: 300