Dijon Clones 667 and 115 were used to make this delicately hued Pinot Noir Blanc. The sophisticated nose begins with lively aromas of citrus blossom, pear and nectarine. On the palate, fresh flavors of white peach, lychee and tropical fruit dominate. Some hints of honey and toasted pine nuts bring an added layer of complexity and texture to the mid-palate. The long finish is clean and crisp with elements of wet stone, flinty minerality and a lingering spice.

Growing Conditions

The 2013 growing season was marked with an early start and a dry finish. As California settled firmly into a drought cycle, the vines could feel the shortage and wasted no time, budding out a full 3 weeks earlier than normal. Luckily, the temperatures stayed moderate, and the vines were able slow down as the maritime layer arrived blanketing the valley each morning throughout the Summer and Fall. Along with the vineyards location in the cooler part of the Anderson Valley, these cold nights resulted in vivid flavors and bright acidity. The combination between early flavor development and very cool nights at harvest made 2013 the ideal vintage to produce a vibrant Blanc version of Pinot Noir.

Vinification

Produced in the style of a white wine, the grapes were handpicked on September 13th and sorted directly into the press. The whole clusters where then gently pressed to liberate only the clearest juice from the Pinot Noir grapes, leaving behind the color and tannins. The clear juice was settled and transferred to a tank where it underwent a long, slow and cold fermentation to retain freshness and intensity of fruit. Upon completion, the wine was again settled and then aged in 50% neutral French oak barrels and 50% stainless steel for a further 4 months prior to bottling.