This Pinot Noir is sourced entirely from the Sangiacomo Roberts Road vineyard. The Sangiacomo family has been farming Pinot Noir in southern Sonoma county for decades, and their experience shows. We love the fruit from this vineyard, and we love how each clone results in markedly unique wines, even though the blocks are yards away from each other.

The challenge that Pinot Noir presents is balance. Pinot Noir responds to winemaking choices aggressively, and inconsistent thinking can yield wines that are overly tannic or overly fruity. Our goal is to let Pinot Noir show its inherent playful fruit-driven spirit on top of a complex and more austere tannin structure. Longer skin contact and more barrel time help develop an elegant finish. While this is the first Pinot Noir released under the Meeker label, Lucas Meeker made Pinot Noir under his own label for years.

Following a Sub-60° F eight-day cold soak, this Pinot Noir was inoculated and T-Bin fermented on four different yeasts, punch-downs occurred 3-4 times daily during an 11-17 days cold ferment.

Cassis and fruit punch, cherry pie, vanilla pound cake. Arching, medium structure, firm fade into a gentle finish and medium acidity.