The grapes were harvested on September 26, 2006, and yielded just 2 tons per acre from this essentially dry-farmed hillside vineyard. The finished wine is a blend of 3 clones. The predominant one is rumored to be a “suitcase” clone from the Domaine Romanee-Conti Vineyard, and the balance consisting of both Pommard and Wadensville 2A.

We used gentle winemaking techniques, starting with destemming the grapes (versus crushing) into one ton bins and cold soaked for 5 days. After the must warmed to 50 degrees F, the bin was inoculated with Assmanshausen cultured yeast. This strain is specific for its use in Pinot Noir to enhance the spice and fruit flavors and aromas of the grapes. Primary fermentation lasted for 14 days, when we pressed the must into a small stainless steel tanks. The wine was inoculated with Oennococcus Oeni cultures to start the secondary malolactic fermentation.

The wine settled for 2 days before being racked into barrels. 6.5 tons of Pinot Noir grapes yielded 1070 gallons of wine which aged in approximately 30% new French oak and 70% neutral barrels (old French). Artisan French oak cooperages included Remond, St. Martin, Rousseau, and Sirugue barrels with medium to medium plus toast levels. The wine aged for 20 months in barrels.