We harvested the 2016 at night and by hand on August 26th. It was separated by clone and field section into half-ton bins. There were 19 bins total; from these, two to four of each clone are selected to be fermented independently and the rest are co-fermented. After years of trial with various yeast strains and vessels we now ferment everything with native yeast, punching down twice a day.

The Old Road #3 vineyard is about five miles from the head of San Pablo Bay – a cool site with lots of marine influence. The soil is old sea bed and river bottom, loam and salt and calcium. Proximity to the sea and cold weather gives the wine edge and dimension. Pinot, perhaps more than any other varietal, needs these things. It needs to be taut and ethereal, not languid, not ponderous. Don’t look for strawberries in this wine. Look for salt and white flowers and sour black cherry. The smell of bull kelp and dripping trees, crushed berry bushes, orange peel.