Entirely sourced from one vineyard (which must remain nameless) on the far west Sonoma Coast – the “true” Sonoma Coast. This was our first year working with this fruit and we can hardly contain our excitement. The clones here are 115 and Old Wente, creating a wine that is complex in a Burgundian sense, yet with the lush finesse, fruit and length that only California sunshine can bring. Look for aromatics of cherry, clove, cinnamon and white pepper, followed by a full body and sweet tannins leading to an overall impression of length, finesse and quality.
Shows good intensity, richness and concentration, with full-bodied stewed plum, blackberry, spice, mineral, graphite and savory notes. Firm and chunky. Needs cellaring. Best from 2012 through 2019. 165 cases made.
(From a "true" Sonoma Coast vineyard three miles from the Pacific at an altitude of 1,200 feet, says winemaker Mike Hirby): Good deep red. Lovely perfume of black cherry, licorice, flowers and wintergreen. Juicy and tight, with an attractive core of berry and underbrush flavors energized by strong natural acidity. Hints of black tea and spices add complexity to this concentrated wine. Seventy-five percent of the fruit was picked at less than 24 degrees Brix, and the fruit was 100% destemmed, noted Hirby, who vinified with wild yeasts and bottled without fining or filtration.