This medium-weight Pinot offers bright acidity and a long, satisfying finish that keeps you coming back for more. A true expression of balance from which Anderson Valley is know for.
Roma Vineyard is atop a ridgeline of 1800 ft elevation and is planted with all Pommard clones. Absolutely stunning views as the fruit takes on the coastal breezes from the Pacific as it is located near the town of Booneville. The Akins vineyard is located a bit closer to the coast near just west of Philo on Hwy 128. This vineyard is planted with some of the newer identified Dijon clones of 115, 777, and 667. It is for this reason I chose to homogenize the two vineyards for a nice expression of Anderson Valley. A beak offers a bouquet of red cherries, clove, and strawberries. Plum, cedar spice, cheery, and vanilla oak layers dance as the weight builds and the finish lingers. Aged in 66% new French Oak for 13 months bottled unfiltered/unfined as well. 315 cases produced. Alcohol by volume 13.85%.
This beautiful light and finesse style wine will have a bouquet of pomegranate, wild sage, and earthy tones. On the palate you'll find notes of cherry, cedar spice box, and mild tannins.
I sourced three clones (115, 777 & Pommard 5) from Ross Ranch in Sebastopol, CA for my 05 Pinot Noir label. After de-stemming I re-introduced 40% stems for fermentation in order to get some “brushy” and “earthy” flavors. After 13 months in 40% new French oak, this Pinot Noir was bottled in Dec. of 2006. This beautiful light and finesse style wine will have a bouquet of pomagranite, wild sage, and earthy tones. On the palate you’ll find notes of cherry, cedar spice box, and mild tannins. 150 cases were massaged through the bottling line with the utmost TLC.
You can expect a beak of tropical mango, apricot, and pineapple. On the palate you'll experience slight toast with pear, green apple, and almond with a creamy consistency bursting with balanced acids.
The Chardonnay grapes are sourced from the Sleepy Hollow Vineyard, which is part of the Santa Lucia Highlands AVA in Monterey, CA. I blended 10% Viognier from the Simpson Meadows Vineyard in Madera in order to accentuate tropical aromatics. This Chard/Viognier blend was aged in 30% new French oak for 13 months.