2023 Technical Specifications
Alcohol 13.4%
Residual Sugar 0.4 g/L
pH 3.49
Total Acidity 5.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 100% Pinot Noir
Drinking Window 2026-2032
Classification Comptche AVA
Region Mendocino County
Soil Franciscan soils
Harvest Dates 4 Oct 2023 to 13 Oct 2023
Brix at Harvest 22.9°
Sites Peterson Vineyard and Costa Vineyard
Grape Clone 667, 777, 115, and Pommard
Vine Age Vines planted in 2000
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French oak
Bottling Date 10 Mar 2025
Unfined Yes
Unfiltered Yes
Production Details The two source ranches yielded 43 tons in total, most of which the producer says went into Mendocino Pinot Noir; the Reserve was selected from six clone-site lots, using one favored barrel from each lot. All lots used 25% whole clusters and wild-yeast fermentation. Free-run juice matured in barrel for 12 months, with 20% new French oak; the six selected barrels were then blended and returned to once-used barriques for an additional six months. The vineyards lie 14 miles from the ocean at 300–400 feet elevation; the sheet reports a 2–3 tons/acre yield, sustainable farming, and final production of 125 cases.
Tasting Notes Wild blueberry, hibiscus, forest floor, black raspberry, rosehips, and Moroccan spice
Food Pairing Venison sausage; tea-smoked salmon; mushroom ragout