Our main Pinot Noir bottling which is treated as though it were an estate bottling (if we had one!).
When there is a heat spell at the beginning of harvest (usually around Labor Day) it is very important to be prompt about harvesting thinner skinned varieties. This lesson is well-illustrated by my learning curve with ‘The Hill’ Zinfandel from Scherrer Vineyard: wait too long and the spell is broken. Because of the extraordinary competition for harvest personnel in 2017 when it was time to pick, we were able to call in some favors and get the grapes in while the spell was still in effect.
Rose hips, beets, hibiscus tea accent the red and slightly black cherry notes on the nose. Tons of red fruits, mouth-watering acidity on the mouth, this just makes you want to take another bite of food and another sip of wine. For those of you who are chemistry-focused, the pH of this wine is the lowest of any vintage I have bottled. That tells a lot about how lively the wine is and how promptly we were able to harvest.