We have established close relationships with growers in ideal viticultural regions for our Pinot Noir, giving both quality and consistency to this wine. For 2015, we selected Pinot Noir grapes from the Central Coast AVA and the Borden Ranch AVA, in the cooler Delta region of Lodi. Pinot Noir vines yield their best fruit in cooler regions, so we focused our sourcing on cool-climate sites in the Edna Valley AVA and the Delta region. Here, Pacific Ocean fog and cooling afternoon winds temper the summer sun, thus extending ripening and developing abundant, ripe-fruit expression and ideal acidity levels in the grapes.
We destemmed the grapes, retaining about two-thirds whole berries for more intense fruitiness, and then cold soaked the must for gentle flavor extraction. The must was fermented with Assmanhausen and D254 yeast strains in stainless-steel tanks at 85 degrees Fahrenheit for eight to 10 days until dry. Following pressing, the young wine completed malolactic fermentation, which naturally rounds the acidity and enhances mouthfeel. We then aged the wine for six months to mature the flavors and marry subtle oak-spice nuances with the vibrant fruit expression.