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Sourced from the cool “deep end” of Mendocino County’s Anderson Valley, Day Ranch sits on an alluvial terrace nestled against a mountainside, yielding a complex and distinctive Pinot Noir.
This wine has a mesmerizing plum-like purple-black color and fascinating aromas of cola, spice, dried Jamaican flowers, black plum, and blueberry. On the velvety palate, lush dark berry notes mingle with sophisticated umami flavors of leather and truffle, all of which build to a rich, robust finish.
The fruit was gently destemmed into small open-top fermenters, 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 pump-overs and punch-downs. This wine was aged for 10 months in French oak barrels—24% new and 43% one-year-old—which enhanced the deep color and broadened the palate of this lovely wine. It was bottled September 1, 2021.
The season began with a warm winter, with no frost issues, and a mild spring that resulted in a nice, even fruit set. While the summer was quite warm, there were only a couple of short heat spikes, which ensured that the grapes were able to fully ripen while retaining the natural acidity we love. As a result, our crop was balanced and healthy, yielding wines with vibrant flavors and excellent depth and energy. Day Ranch Vineyard is planted to many different clones. We pulled fruit from Block 2.9, Block 2.11, and 2.18, which are planted to Clones 667, 115, and 91. Harvest occurred between September 17 and 26, 2020.
To make this wine, our love of exploration took us to another acclaimed coastal Northern California wine region, Mendocino County’s renowned Anderson Valley. Located just 15 miles from the Pacific Ocean, in the cool “Deep End” of the Anderson Valley, Day Ranch is planted on an alluvial terrace that abuts a mountainside. This wild, rustic terroir yields a complex and distinctive expression of Pinot Noir.
100% Pinot Noir
1,032 Cases
Aged 10 months in French oak, 24% new, 43% one-year-old
Gently destemmed into open-top fermenters; three-day cold soak; cap management included pump-overs & punch-downs
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