Ocean influence, mineral driven with robust fruit. We carefully hand sort all fruit and then add to small fermentation tanks - 2 and 3 tons. The fruit takes 2-3 days to warm (natural cold soak) and allowed to start fermentation via wild indigenous yeasts. Punch downs are done with hands and feet allowing for gentle handling through fermentation. After resting 18 days on skins the free run is separated from the pressed lots & goes directly into barrel to age.
Our Savaria vineyard is on the southern side of the Santa Cruz Mountains outside Corralitos with direct exposure to the Pacific Ocean. At only 400 feet above sea level - standing in the vineyard it almost feels like you can reach out and touch the Pacific. The exposure and cool nights play an important role – especially in hot years. This was some of the most well balanced fruit we’ve ever worked with. Harvested on September 15th – the fruit arrived in the winery with zero issues – clean, beautiful and ready to create expressive, site driven Pinot Noir.
Big bright aromatics with scents of wild strawberry, baking spices and wonderful minerality. Velvety on the palate with well integrated acid that leads to a wonderful finish. This wine will drink well now or over the course of 10+ years.
Native Yeasts, 60% whole cluster, no additions and aged without racking until bottling.