Our Sonoma County Pinot Noir has a wonderful body and deep color with the varietal signature notes of crushed raspberry, cranberry, and lilacs, with subtle hints of vanilla and toasted oak.
Sonoma County is one of the finest regions for growing world-class Pinot Noir. The Clines were early pioneers in southern Sonoma County planting Pinot Noir vines almost 20 years ago. The location that Fred Cline selected benefits from a coastal mountain opening that spans from the Pacific Ocean, through the town of Petaluma and on to the San Pablo Bay. In summer, vines experience foggy mornings and cooling evenings balanced by sun-drenched warm afternoons. These growing conditions allow the fruit to hang longer, fully ripen and mature which adds bright acidity and intense flavors.
The grapes were destemmed and pumped directly to stainless steel fermentation tanks. The wine is fermented using our naturally occurring yeast with no cultured-yeast added. The cap of grapes, made of grape skins and some stems, were “pumped over” two times a day to extract color and flavor and the wines were pressed shortly after dryness.
After pressing the wine underwent a 100% malolactic fermentation and was then racked to 40% new French, medium- toasted oak in addition to a small amount of American and Eastern European oak for complexity. At this level, the vanilla and toffee flavors of the barrel do not overpower the delicate strawberry of this varietal.