Pommard, La Tâche and Swan clones / 400 cases produced / 13.8 ABV
We source the grapes from Old Road #3 Vineyard in the Petaluma Gap, farmed by Andrew Flocchini. Characterized by heavy morning fog and blustery afternoon winds, this sustainably-farmed vineyard is about 5 miles north of San Pablo Bay. The marine influence is evident in the wine—a cool-climate Pinot, with naturally high acid and delicate, elegant aromas and flavors. We harvested the 2018 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. We age the resulting wine in neutral barrels, touching it as little as possible before being bottled, unfined, in the summer of 2019. Proximity to the sea and cold weather gives the wine edge and dimension, and our goal is to preserve the delicate floral and herbal aromatics as much as possible. On the nose, I get baking spice, fresh bing cherries, orange zest, violets, and anise. The palate is bright and focused, with more red fruit (raspberry, cherry, cranberry) in the mid-palate, and a touch of bittersweet chocolate and tannin at the finish. This wine is a baby, and will develop more savory and earthy notes with bottle age. If you can’t wait, it’s perfect on its own (aren’t you?) after a short decanting, marvellous with grilled wild salmon or a charcuterie plate of aged cheeses, duck rillette, and dried fruit. Drink from now through 2025.