Rainier cherries, strawberries, and raspberries dominate the nose of this wine. Hints of truffles and a savory delicate acid balance contribute to a soft yet fulfilling mouthfeel. A bold finish of cinnamon and cloves leaves a lingering taste of anise on the palate.
We destemmed the bunches and fermented the grapes as whole berries with RC212 yeast, which helps keep the fermentations cool. We performed pump overs only twice per day on both fermentations to not over extract the fruit and maintain the crisp acid and delicate notes of this wine.
This wine is a blend from two different Russian River Valley vineyards. Hawks Roost Vineyard brings forward a soft acid component and Gramm Vineyard brings great fruit and spice notes. The two harvests fermented and aged separately. Towards the end of aging, we selected our favorite barrels from each vineyard for this four-barrel reserve blend, which includes three barrels from Hawk’s Roost Vineyard and one barrel from the Gramm Vineyard.
Aged for 7 months in 75% new Allier French oak for subtle baking spice notes, and to round out the acids.
Grilled salmon on a cedar plank with dill and lemon cream sauce. Pinot noir pairs particularly well with duck, chicken, rabbit, pork, and dishes with mushrooms. Vegetarians will enjoy this wine with pasta or risotto with mushrooms, lentil stew, roasted winter squash, and grilled vegetables.
100% Pinot Noir
100 cases produced