Tasting Notes: The grapes are sourced from Sonoma, Mendocino and Monterey Counties, three great AVAs for pinot noir. The wine is fermented in small open-top fermenters and the cap is punched down twice daily. The wine is then aged in French barriques, 30% new, for 14 months. Stylistically, it’s quite “Burgundian,” with a pretty ruby color. Floral and red fruit aromas harmonize with hints of yeast and lightly toasted oak. Lovely flavors of cherry, strawberry and sweet spice gently coat the palate and finish with nuances of coffee and terroir that balance and linger with soft tannins and bright acidity. This is a very classy, complex wine that is approachable now and which will pair with many cuisines.