2024 Technical Specifications
Alcohol 13.5%
Grape Varieties Pinot Noir
Region Sonoma Coast
Soil Hugo very gravelly loam and hugo-josephine complex
Grape Clone Dijon 114, Dijon 777, Pommard and Swann
Vine Age Planted in 1995
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French oak
Production Details The wine used 10% whole clusters and spent 15 months in French oak. Vineyard yield was 3.9 tons per acre and production was 438 cases. The Littorai parcel comprises 2.5 acres of Pinot Noir at 1,200–1,550 feet elevation and was farmed with organic materials and biodynamic methods without certification.
Tasting Notes White peppercorn, cedar, sage, dried rose petal, vanillin and subtle confectionary notes; rich but not fat, with excellent acidity, citrus, orange peel, red-hot candies and comparatively modest, integrated tannins.
Sources: www.littorai.com ↗ · Compare this vintage
2023 Technical Specifications
Region Sonoma Coast
Harvest Dates October 2023
Natural Yeast Yes
Production Details Production was 293 cases. The producer’s 2023 vineyard-designated Pinot Noir protocol used night-picked fruit arriving at 50–60°F, native fermentation with punch-downs and pump-overs, stainless-steel and wood fermenters, some whole clusters, and destemmed but uncrushed remaining fruit. Wines were rarely racked, remained on malolactic and sometimes primary lees until bottling, and spent approximately 14–17 months in barrel with approximately 20–25% new wood.
Tasting Notes Red apple, boysenberry, cherry blossom, wild strawberry, sarsaparilla, torrefaction, bacon fat and earth; a deep, dark and complex palate with a surprisingly supple attack and gradually building tannins dominating the long finish.
Sources: www.littorai.com ↗ · Compare this vintage
2022 Technical Specifications
Region Sonoma Coast
Harvest Dates September 2 and September 4, 2022
Natural Yeast Yes
Production Details Production was approximately 200 cases. The producer’s 2022 vineyard-designated Pinot Noir protocol used night-picked fruit arriving at 50–60°F, native fermentation with punch-downs and pump-overs, stainless-steel and wood fermenters, a proportion of whole clusters rarely exceeding 50%, and destemmed but uncrushed remaining fruit. Wines were generally pressed at dryness without extended maceration, rarely racked, retained on malolactic and sometimes primary lees, and spent approximately 14–17 months in barrel with approximately 20–25% new wood. Hirsch fruit was evenly ripe with shot berries; the producer expected the wine to age well for five to fifteen years.
Tasting Notes Spice cake, savory tones, hints of whole-cluster fermentation, floral notes and thyme; elegant, persistent and salivating, with appropriate chewy tannin and a finely etched profile.
Sources: www.littorai.com ↗ · Compare this vintage
2017 Technical Specifications
Region Sonoma Coast
Soil Hugo very gravelly loam and hugo-josephine complex
Grape Clone Pommard, Swann, Dijon 777 and Dijon 114
Vine Age Planted in 1995
Production Details Production was approximately 260 cases. Vineyard yield was 2.29 tons per acre. Littorai received 2.5 Pinot Noir acres from the site, at an elevation range of 1,200–1,550 feet; the block was farmed with organically certified materials and biodynamic methods but was not certified.
Tasting Notes Raspberry coulis, candied cherry and hints of clove; a soft entry with supple tannins and good lingering acidity producing a bright finish.
Sources: www.littorai.com ↗ · Compare this vintage
2014 Technical Specifications
Region Sonoma Coast
Production Details The fermentation included a whole-cluster portion. Vineyard yield was 2.8 tons per acre. The site was at 1,200–1,550 feet elevation and was farmed with organically certified materials and biodynamic methods without certification.
Tasting Notes Raspberry, red cherry, Christmas-cake spices, lavender and plum pit; dense tannins yielding to acidity, with a long, fresh and salivating finish.
Sources: www.littorai.com ↗ · Compare this vintage
2012 Technical Specifications
Region Sonoma Coast
Natural Yeast Yes
Production Details Production was approximately 508 cases. The producer’s 2012 Pinot Noir protocol omitted cold soaking; fruit was harvested at night to arrive at 50–60°F, fermented with native yeast using punch-downs and pump-overs in stainless-steel and wood fermenters, and generally pressed at dryness. Whole clusters rarely exceeded 30%; remaining fruit was destemmed but not crushed. Vineyard-designated wines were rarely racked, remained on malolactic and sometimes primary lees, and spent approximately 14–17 months in barrel with approximately 25–30% new wood.
Tasting Notes Huckleberry, plum, black cherry, a medicinal hint, white pepper and earthy notes; dense and firmly tannic, opening into a blossoming finish.
Sources: www.littorai.com ↗ · Compare this vintage
Producer Information
Website
Address
788 Gold Ridge Rd, Sebastopol, CA 95472
Phone
+1 (707) 823-9586
Email
Owner
Heidi &
Ted Lemon
Ted Lemon
Cellarmaster
Ted Lemon