The complexity of our Sonoma Coast Pinot Noir comes from seven clonal selections grown in three locales on the chilly Sonoma Coast, a terrific spot for exemplary cool-climate Pinot Noir. These sites were hand-pruned and picked. The soils in these low yielding, wind-swept sites range from the famed “Goldridge” to shallow gravelly loams. Each site and clone provided different aromas, flavors and structure and we developed the blend from these diverse components. The first site, representing 50% of the vintage, is less than seven miles from the coast at an elevation of almost 1,000 feet with 15-30 degree slopes. It was densely planted a decade ago and features Guyot training with 16-18 clusters per vine of 115, 828, 777 and “heritage” selections. The second site (30% of the vintage) is situated in the western section of the AVA (due south of Kistler and Klopp Ranch), offers clones 777 and 828 and contributes richness and depth. The 3rd site is near the intersection Gravenstein Highway & Graton Road and is shallow gravelly loam.
Our 2014 Chardonnay comes from two clonal selections grown on the chilly Sonoma Coast, a terrific spot for exemplary cool-climate Chardonnay. These sites were planted over 15 years ago and are hand-pruned and hand-picked. The soils in these low yielding locations are clay loams, dusted with fossilized seashells.
WILLAMETTE VALLEY, OREGON
The complexity of our Willamette Valley Pinot Noir comes from four clones grown in two locales in the Eola-Amity Hills sub-district of the Willamette Valley. The soils in these sites, situated west of Spring Valley Road, range from volcanic-based basalts to well drained silty-loams. The first site, representing 85% of the vintage, is planted to clones 115 and 667 on a hilly south-east facing slope near the Willamette River. The second site (15% of the vintage) offers clones clone 777 and Wadenswil. Both sites were hand-pruned and picked. These sites are low-yielding, meaning a harvest of 2 tons to the acre is something to celebrate.
Our Cabernet Sauvignon is the first forage in Mendocino and this site, in the western part of Redwood Valley, feature rich, loamy soils with decomposed alluvial deposits. This 15 year-old site has wide diurnal temperature fluctuations, promoting maturity but also keeping acidity in check. Cabernet Sauvignon thrives here, and it shows in the finished wine.