2021 was the second dry winter we experienced in a row. Under these circumstances, the vines started with only about half the normal water in the soil when they began growing in April. As expected, it was an early-ripening season, with a very small crop. The saving grace was a long cool summer which produced mature flavors at moderate alcohols.

The grapes were harvested early in the morning, then brought to the winery and hand-sorted. They were destemmed into half-ton fermentors and allowed to cold soak for a week, punched down twice a day during that period. Once inoculated, punch downs continued until the wine was pressed a few days before fermentation completed. Once primary fermentation ended, the Pinot was transferred to barrel and stirred once a month until malolactic fermentation was complete. The wine was found to not need any fining and was bottled nine months later.

A bold yet elegant Pinot Noir with aromas of ripe boysenberry, elderberry entwined with the dark, enigmatic sweetness of dried currants, and a tartness that only pomegranate can evoke. On the palate, a Moroccan spice market of clove, cardamom, a hint of star anise, and surprisingly, a finish of rose flavored Turkish delight. Yet this wine doesn’t forget where it’s from with dark undertones of a Redwood grove and wet pine needle.