Growing Region:
A portion of the grapes used to create our Pinot Noir originates from the Lodi American Viticultural Area (AVA), one of the first recognized winegrowing appellations in California. These grapes give the wine its rich, round, spicy personality. Breezes from the San Joaquin Delta temper the sunny days and develop abundant fruitiness in the grapes. The light, sandy clay loam soils of the region are up to 40 feet deep.
Winemaking:
Our Pinot Noir grapes were crushed and fermented with a selected yeast strain in temperature-controlled stainless steel tanks. The young wine finished both primary and malolactic fermentation in stainless steel tanks. After fermentation was completed, we aged the wine in French oak from a variety of coopers, which added a nice toast and spiciness to the flavor profile.
