The fruit for this Pinot Noir came exclusively from Manzana Vineyard, which is farmed by the Dutton family, who have been growing grapes in the Russian River Valley for generations. A selection of the best barrels from Manzana Vineyard in the cool Green Valley of the Russian River Valley, this wine displays opulent color, enticing aromas of brandied cherry, cocoa and dusty rose, and a lovely balance between firm, rich tannins and a supple, round mouth feel.
This wine displays an opulent, dense purple-red color, and enticing aromas of brandied cherry, cocoa and dusty rose that leap from the glass. On the palate, it strikes a lovely balance between firm, rich tannins and a supple, round mouthfeel. The finish is youthful and firm, ensuring that this beautiful wine will age well for many years to come.
This vintage produced 181 (9L) cases, 7 barrels.
The grapes for this Pinot Noir came exclusively from Manzana Vineyard, which is farmed by the renowned Dutton Family. The Duttons have been growing grapes in Sonoma County—specifically the Russian River Valley—for generations. Because they are known for their meticulous farming and consistent quality vintage after vintage, their fruit is highly prized. Manzana is located in Green Valley, a sub-appellation of the Russian River Valley known for its cool temperatures. For Pinot Noir, this unique climate results in deeper colors and intense aromatics. The best barrels from Manzana Vineyard were used to make this wine, with each specifically selected for its unique and ideal traits.
The 2015 vintage got off to an early start, and delivered fairly warm weather throughout the growing season. While overall yields were extremely low, the quality was exceptional, with the grapes showing amazing concentration. With no threat of rain in sight, we hand harvested the grapes exactly when we wanted to in the cool evening hours of September 14th, 2015.
The fruit was gently destemmed into small open-top fermentors, using state-of-the-art equipment and procedures to avoid any pumping of the must. Inoculation with select yeast strains followed a three-day cold soak, and the caps were managed with a combination of pumpovers and punchdowns. After 10 months of ageing in exclusively French oak barrels, 40% of which were new, we bottled on August 2nd, 2016.