2024 Technical Specifications
Alcohol 13.1%
Residual Sugar 0.2 g/L
pH 3.5
Total Acidity 5.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir
Drinking Window 2027-2035+
Region Santa Cruz Mountains
Soil Deep colluvial fan of sand and calcareous marine deposits with excellent drainage
Elevation 182.88 meters
Harvest Dates 3 Oct 2024
Brix at Harvest 23.5°
Grape Clone 115
Vine Age Planted in the late 1990s
Pressing Method Pressed At Dryness
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French oak
Bottling Date 10 Jul 2025
Unfined Yes
Unfiltered Yes
Production Details 5.8 tons were hand-harvested and sorted; fermentation used 25% whole clusters, with a 4-day cold soak followed by a 14-day fermentation and mainly one punchdown daily. The wine was pressed at dryness and aged 10 months in 25% new French oak. Vineyard yield was 2.5 tons/acre.
Tasting Notes Preserved cherry, Earl Grey, orange peel, sassafras, black plum and red rose
Food Pairing Wild mushroom tartine, tea-smoked duck and squid-ink pasta
Sources: cdn.prod.website-files.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 13.6%
Residual Sugar 0.2 g/L
pH 3.6
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Noir
Drinking Window 2025-2035+
Region Santa Cruz Mountains
Soil Deep colluvial fan of sand and calcareous marine deposits with excellent drainage
Elevation 182.88 meters
Harvest Dates 14 Sep 2023
Brix at Harvest 23.8°
Grape Clone 115
Vine Age Planted in the late 1990s
Pressing Method Pressed At Dryness
Indigenous Yeast Yes
Oak Details 33% First Fill New Oak
First Fill New Oak33%
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details 4.75 tons were hand-harvested and sorted; fermentation used 33% whole clusters, with a 5-day cold soak followed by a 14-day fermentation, one pump-over and one punchdown daily. The wine was pressed at dryness and aged 10 months in 33% new French oak. Production was 208 cases plus 3 cases of magnums; yield was 2.5 tons/acre. The bottling entry is only '07/10' with no year. The sheet conflicts internally on harvest date, stating September 14 in vinification and October 14, 2023 in its details table.
Tasting Notes Red plum, marmalade, clove, coastal berries, crack seed and rock salt
Food Pairing Long-cooked kale with chorizo and miso-glazed cod
Sources: cdn.prod.website-files.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 12.8%
Residual Sugar 0.2 g/L
pH 3.63
Total Acidity 5.9 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir
Drinking Window 2025-2035+
Region Santa Cruz Mountains
Soil Deep colluvial fan of sand and calcareous marine deposits with excellent drainage
Elevation 182.88 meters
Harvest Dates 13 Sep 2022
Brix at Harvest 22.7°
Grape Clone 115
Vine Age 25+
Pressing Method Pressed At Dryness
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak
Bottling Date 12 Feb 2024
Unfined Yes
Unfiltered Yes
Production Details 5.15 tons were hand-harvested and sorted; fermentation used 33% whole clusters, with a 5-day cold soak followed by a 14-day fermentation, one pump-over and one punchdown daily. Production was 294 cases and vineyard yield was 2.5 tons/acre. The vinification section says the wine aged 10 months in 30% new French oak, while the notes separately say it received six additional months in barrel; total barrel duration is therefore internally unclear.
Tasting Notes Lilac, black plum, orange pekoe tea, Maraschino cherry, red licorice and five-spice
Food Pairing Tempura mushrooms, duck confit and carnitas
Sources: cdn.prod.website-files.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.3%
Residual Sugar 0.2 g/L
pH 3.5
Total Acidity 5.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir
Region Santa Cruz Mountains
Soil Deep colluvial fan of sand and calcareous marine deposits with excellent drainage
Elevation 182.88 meters
Harvest Dates 30 Sep 2021
Brix at Harvest 22.1°
Vine Age Planted in the late 1990s
Indigenous Yeast Yes
Oak Details 33% First Fill New Oak
First Fill New Oak33%
Oak Types French oak
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Details 4.54 tons were hand-harvested and sorted. Fermentation used 33% whole clusters on wild yeasts, with a 5-day cold soak followed by a 14-day fermentation and daily one pump-over plus one punchdown. The wine aged undisturbed for 10 months in 33% new French oak and was bottled unfined and unfiltered.
Tasting Notes Wild red plum, coastal berries, lavender flower, black tea, pomegranate and dried orange peel
Food Pairing Miso black cod, duck à l'orange and wild-mushroom sage risotto
Sources: cdn.prod.website-files.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 0.1 g/L
pH 3.56
Total Acidity 6.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir
Drinking Window 2023-2030
Region Santa Cruz Mountains
Soil Deep colluvial fan of sand and calcareous marine deposits with excellent drainage
Elevation 182.88 meters
Harvest Dates 4 Oct 2019
Brix at Harvest 23.6°
Grape Clone 115
Vine Age Planted in the late 1990s
Indigenous Yeast Yes
Oak Details 33% First Fill New Oak
First Fill New Oak33%
Bottling Date 6 Aug 2020
Unfined Yes
Unfiltered Yes
Production Details 5.98 tons were hand-harvested and sorted, followed by a 3-day cold soak and 14-day native-yeast fermentation. One-third of the fruit was destemmed and received daily pump-overs without punchdowns; the remainder received regular cap management. The sheet conflicts on whole-cluster proportion: its vinification paragraph says the remainder was left with 33% whole clusters, while its notes characterize overall whole-cluster use as 20%. The wine aged 11 months in 33% new oak. Production was 220 cases and vineyard yield was 2.5 tons/acre.
Tasting Notes Szechuan peppercorn, kirsch, incense, nutmeg, black plum and dried strawberry
Food Pairing Wild mushroom tart, lamb meatballs and whole roasted chicken
Sources: cdn.prod.website-files.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.3%
Residual Sugar 0.1 g/L
pH 3.5
Total Acidity 5.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir
Drinking Window 2020-2028
Region Santa Cruz Mountains
Soil Deep colluvial fan of sand and calcareous marine deposits with excellent drainage
Harvest Dates 10 Oct 2018
Brix at Harvest 23.0°
Grape Clone 115
Vine Age Planted in the late 1990s
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Bottling Date 24 Jul 2019
Unfined Yes
Unfiltered Yes
Production Details 6.4 tons were hand-harvested and sorted. Fermentation used 30% whole clusters and wild yeasts, with a 4-day cold soak followed by an 18-day fermentation and cap management conducted almost exclusively by pump-over. The wine aged 9 months in 25% new oak, with no racking until bottling. Production was 713 cases and vineyard yield was 3.5 tons/acre.
Tasting Notes Rose petal, clove, fraises des bois, gravel, dehydrated orange and star anise
Food Pairing Zuni roast chicken with fresh herbs, duck shoyu ramen and squid-ink pasta
Sources: cdn.prod.website-files.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1354696 | — | — | wine-searcher.com ↗ |