The character of the vintage gives our Pinot Noir its sense of time, while our two exceptional vineyards at the southern tip of Napa Valley give its sense of place. We harvested 75% of the wine from our Acacia estate vineyards in the windswept Los Carneros American Viticultural Area (AVA): the picturesque Lone Tree Vineyard, on the rolling hills surrounding the winery, and Winery Lake Vineyard, which is located a few miles away. The widely diverse clones and soils found in these vineyards contribute layers of flavors and texture to our Pinot Noir.
We hand harvested the clusters in the early morning and then hand sorted the fruit twice at the winery—first as clusters and then as destemmed berries—for optimum quality. Prior to fermentation, the berries were cold soaked for gentle flavor, color and tannin extraction. Matthew fermented the must in open-top fermentors, using native yeast for greater complexity and gentle punch-downs to re-submerge the cap of skins. Following extended maceration and gentle basket pressing, the wine was transferred to barrels for malolactic fermentation and barrel aging.