2012 began with normal rainfall and moderate to normal spring temperatures, which lead into a warm and dry summer, ideal for vine growth. Through June and July perfect clusters developed, and then entered veraison in early August, as is normal for the Sonoma Coast. Temperatures were even and mild allowing for slow ripening critical for a vintage to be great. Vines were generous so several rounds of fruit thinning were necessary to ensure perfect concentration and balance.
The grape clusters were hand-sorted, and once de-stemmed, the berries were sorted again by hand on the way to tank. After four to five days of pre-fermentation cold maceration in small open-top fermentors, the fruit began 100% native wild yeast fermentation. Two to three weeks later, the fruit was gently pressed and moved to barrel where it finished primary and secondary fermentations. The wine continued to age in 85% new French oak for twelve months and it was bottled unfined and unfiltered.
Bright ruby color radiates with outstanding depth and intensity. Intense aromas of fresh blackberries, cherries, cranberries and strawberries are blended to perfection with toasty notes from the French oak barrels, and seduce with slight hints of dark chocolate with plum. In the mouth, the wine starts with a great acidity and ample tannins. This wine is rich and concentrated with alternating notes of red fruits, forest floor, black pepper, clove and vanilla seeds. The palate is expansive, enticing and everlasting - a rare combination for Pinot Noir.