70 cases produced / 13.0 ABV

“There are few more civilized pleasures in life than good company, good food and good wine.” — Joe Swan

Swan is a Heritage clone, named for Joseph Swan, a pioneer of Pinot Noir in Sonoma County during the late 1960’s and 70’s.

Swan’s vineyard near Forestville on Laguna Road, originally planted to Zinfandel, was budded over to Pinot Noir and Chardonnay on the advice of his friend and mentor André Tchelistcheff. It performed well from the get-go. Neighbors in the Russian River Valley were quick to “borrow” clippings and plant “Swan” in their own vineyards. In 1974, Francis Mahoney and Curtis Alley gathered budwood from Swan and performed trials at Carneros Creek with other American-bred clonal selections. In 1996, Mahoney gave the five best cuttings, called Heritage clones, to FPMS and the one from Swan was named UCD97 (aka FPS97).

Where the original vines came from is not clear. Swan never kept any written records, but Mahoney did, and he traced the cuttings from an experimental vineyard in Oakville in 1959 to Martin Ray, who allegedly brought them down from Mount Eden from the “old” Paul Masson vineyards, whereby they initially came over from Romanée Conti. No one will know for sure, but it makes a good story, and one cannot argue that the Swan clone is a solid choice for cool-climate appellations. It is known to produce bright and rich Pinot Noir, lighter in color than many other clones, with intense aromatics and an elegant, earthy character.

The Swan clone was handpicked on the night of August 25th, 2016, from the Old Road #3 Vineyard in the dual appellation of Petaluma Gap and Sonoma Coast. The lot was partially whole-cluster fermented (roughly 20%) using native yeast, and left to ferment slowly at low temps. It was sent to age in neutral French oak, touched as little as possible, and bottled in January 2018.

Tasted in April 2020:  It’s like a quiet storm in my glass. Lots of fruit, but not jammy. Forward aromas of anise and red cherry. Bright acidity. A little potpourri, cranberry, tea leaves. Some eucalyptus and spearmint notes, and a savory finish. Zingy all the way through. Silky texture.

Pair with simple crostini of roasted tomatoes, fresh ricotta and herbs – I like a mixture of thyme, parsley, and dill. Dolmas are a good match, too.

Open now through 2023.