After harvesting the fruit, we de-stem and hand-sort the grapes before moving them into open-top fermenters where we use gentle, manual punch-downs to protect the delicacy of the Pinot Noir grapes. Once fermentation is complete, we rack the free-run juice into French oak barrels (40% new) where the wine ages for 13 months before bottling.
This wine immediately offers overt cherry and raspberry aromas that build over a base of wild game, dried mushrooms, cinnamon and caramelized dark fruit. The mouthfeel is softly full and silky, with a slight edge of candied orange peels that melds beautifully with the allspice-laden finish.
About Our Lone Oak Vineyard:
Ocean breezes from Monterey Bay cool this northern vineyard, making it ideal for growing Pinot Noir and Chardonnay. Winds are lighter at Lone Oak than further south, and fog burns off later in the day. The gentle slopes face east, catching the early morning sun. The site’s ancient Chualar loam soils are rocky, assuring excellent drainage.