Red plum, cranberry and boysenberry. The 2020 vintage presents rich texture and juicy acidity.
Vinification
The fruit was picked at night and delivered to the winery in the cool mornings. The grapes were cold soaked for three to five days before being fermented in open top tanks. Punched downs were performed three times per day during active fermentation for increased flavor and color development. Post-fermentation, the free run wine was transferred to tanks to settle before being racking to a mix of new and neutral French oak barrels.
Vintage Notes
The 2020 growing season in Monterey was for the most part, relatively cool. Spring rains delayed bloom, but provided much needed soil moisture. Cool to moderate temperatures were the norm throughout summer and brought hopes for a balanced and flavorful crop. Late summer heat spikes gave berries the final push to develop concentrated flavors and balanced acidity. Our 2020 Monterey Pinot Noir harvest began on September 14th when flavors, acids and sugars were in perfect harmony.
Region Notes
The Monterey AVA consists of a long valley stretching from the uniquely cold Monterey Bay to the far Southeast reaches of the Salinas Valley. An ever-present breeze and maritime influence rise from the ocean cooling wide expanses of rolling vineyards. The fruit for this wine is sourced from multiple vineyards across the Monterey AVA including our Panorama, Clark, and Rincon estate vineyards.