* BAY LAUREL * CRANBERRY * PINK PEPPERCORN * 

Just as the estate vines were taking root, we first made Pinot Noir on the flats of our Carneros farm in 2007, composed of equal parts of two California heritage clones ideal for the region’s dense clay: Martini and Pommard. The Martini grapes add spice and fresh, high tones complemented by the Pommard’s natural earthiness. Vinification methods are the same as our Estate Pinot--fermented with native, wild yeast in concrete or steel then aged in neutral oak barrels for about six months; but, compared to its counterpart, the Carneros Pinot ends up expressing a softer, more delicate touch and feel.

2018 METEOROLOGICAL DATA: After several years of drought and the North Bay fires at the end of the 2017 harvest, the 2018 vintage was a welcome return to "normal." The winter was cool and with steady rainfall that delayed bud break by about 3-4 weeks compared to the previous years of drought & irregularly warm winters. The flowering period had a minimal amount of rain and wind which provided for nearly ideal fruit set. The rest of the growing season we experienced cool and foggy mornings that allowed for the grapes to ripen slowly. We had our logest harvest to-date starting on August 22nd and ending on October 30th.

SOIL TYPE: Huichica loam

23.2 °Bx | pH 3.68 | TA 5.6 g/L | 13.5% alc.