The quality of the 2018 growing season on California’s Central Coast was fantastic. After warm early spring weather led to an early bud break, the temperatures cooled in late spring, followed by sunny days with moderate temperatures throughout the summer. This provided us with some of the longest hangtimes we have ever seen in a few of our Central Coast vineyards, which resulted in beautifully ripe flavors overall. At the same time, the temperate weather allowed the fruit to retain ideal acidity, yielding vibrant and complex wines, with excellent structure and alluring flavors. The wine was native yeast open-top fermented with twice daily punch-downs during fermentation, the fruit was 100% de-stemmed.

Crafted using grapes from a handful of the finest vineyards on the Central Coast, this alluring wine offers enticing aromatics, soft, velvety tannins, and vibrant fruit and spice. This Pinot Noir is nuanced and complex with a long, lush finish, making it a benchmark for the region. It displays alluring aromas of ripe black cherry, raspberry, sandalwood, and orange zest. On the palate, flavors turn dark and luxurious, with layers of blackberry jam and cassis gliding across supple tannins to a lingering cedar and spice finish.