2020 Double Gold for the 2015, 2019 Best of Class for the 2014!

San Francisco Chronicle Wine Competition

 The 2016 will not disappoint!

Mike Dunn, SF Chronicle judge, writes, "Don't be put off by its light color. Pinot noir is deceiving in that way. Sometimes - and this is one of them - the lighter the color the jazzier and more transparent the fruit, showing off why Russian River Valley is so recognized for pinot noirs silken, spirited and true to its classic Burgundian heritage."

Tasting Notes:
Garnet color, jewel like in its transparency, color and brilliance. The 2016 boasts a highly aromatic nose, showing rose petals, bing cherry, black tea and thyme. Rich earthy tones blend with fruit for great texture and structure. Notes of dark cherry, black tea and dried herbs for an elegant old-world style. The finish is long of tea and gentle tobacco, hinting of dried fruit and black pepper. Truly sophisticated and stunning!

Fermentation Method:
Grapes were picked before sunrise, hand sorted and de-stemmed then cold soaked for five days before going through whole berry fermentation and receiving two punch downs per day. Fermentation took approximately 12 16 days in an open top five ton fermentation tank and the wine was then racked to barrels.

Barrel Program:
30% new French Oak, 30% one year old French Oak and 40% older. Wine remained in barrel for ten months with one racking at five months during
blending.