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Tasting Notes
The wine’s aromas are reminiscent of a summer berry patch, with fresh raspberries and a touch of sandalwood. The palate is equally inviting, with juicy black cherry flavors that are balanced by the wine’s acidity and structure. The wine’s midpalate is viscous and full-bodied, giving it a rich and satisfying mouthfeel. The finish is long and lingering, with a refreshing acidity.
Vintage Notes
The 2024 growing season started off quite wet and cold, giving the vines an extended dormant period. Bud break occurred as spring began, followed closely by a brief bloom period. Early summer brought a mix of warm and hot days, but nights remained cool, allowing the vines time to recoup. Vintage 2024 was a tale of two harvests: our Sauvignon Blanc was harvested on August 31st—two and a half weeks earlier than in 2023—marking the start of an early pick season that also included Chardonnay, Pinot Noir, and Zinfandel through early September. The Bordeaux varieties followed, mostly harvested in mid-September, with our final truck of Cabernet Sauvignon arriving on October 11th.
Vineyard Notes
We source fruit for this wine from multiple vineyards in the Sonoma Coast region of Sonoma County, some of which are farmed by the famed Sangiacomo Family. Due to the proximity to San Pablo Bay and the Pacific Ocean, the Sonoma Coast area experiences many cool and foggy days during the summer months, resulting in small yields of flavorful fruit with balanced acidity. This 2024 vintage saw picking dates in the first two weeks of September. The combined blend of these different vineyard sources & clones produces a wine with distinct varietal character, with supple features and texture.
Winemaker Notes
This Pinot was fermented using a combination of techniques, fusing old- and new-world Pinot Noir winemaking styles. Each vineyard lot undergoes a slow 14-day ferment, with an extended maceration for up to 30 more days to allow flavor and texture to harmonize. The wine is then racked off into French oak barrels, where it undergoes malolactic fermentation naturally during elevage, before blending and bottling occur.
