Winemaker NotesAfter being hand-harvested, the Pinot Noir grapes from our Sonoma Stage Vineyard were gently whole-cluster pressed. 75% was cool fermented in a stainless steel tank while 25% of the grapes went to neutral barrels. Before fermentation, the juice underwent a cold stabulation (chilling at 45°F) for 7 days, increasing the texture and aromatics. This process is a common practice for Rosé in France. The stainless steel tank was inoculated with a special Provençal-style Rosé yeast while the barrels underwent a native fermentation. The barrels and tank were aged sur lies (on the lees) and stirred every 2-3 weeks for enhanced mid-palate building.
The VintageThe 2021 vintage was considered a drought year, with little rain on record for the Petaluma Gap AVA. Drought years have typically proven to be excellent quality for wines, but obviously not great for long-term farming plans. The season started off with bud break in early March, leading to a Spring that allowed for a perfect flowering and set for the grape clusters. Summer was also quite warm and long, leading into an early Autumn harvest season. The drought conditions led to lower yields in the vineyard, which gave a perfect concentration for juice versus skin ratio. The consistent summer weather encouraged our Pinot Noir grapes to ripen on September 7th.
