2014 Green Valley Pinot Noir

Aromas of cherry, wild strawberry, pomegranate, anise and eastern spices as well as light notes of vanilla and French oak barrels. We also find floral and earth notes. The flavors follow suit with ample red fruit, a touch of dark fruit, dried herbs and oak notes. The body and texture of the wine carry the package of flavors with great length and a lasting, clean finish. The wine can complement a wide range of food flavors. Serve it with lamb or pork dishes, salmon, duck or duck confit, cheeses or a flavorful quiche. Balanced Pinot Noirs combine with a wide range of food, so don't fear experimentation! This 2013 Pinot Noir was harvested from a select Sonoma Coast vineyard. The location and expert management produced a small crop of tiny flavorful berries. The grapes were fermented in small open top containers until near dryness, before pressing and moving to barrels for the final bit of fermentation and malolactic fermentation. The wine was aged on its lees for 10 months. Because of the delicacy of Pinot Noir, this is our preferred aging strategy to prevent excess exposure to oxygen.

Only two hundred cases produced. Aromas of cranberry, vanilla, raspberry and dried herbs. Flavors of cola, anise, rhubarb, and tart raspberry. A soft front followed by bright acidity and full tannins. This Pinot will continue to mature in the cellar. Our 2013 Campbell Pinot is a single clone, 777. Harvested September 15th between 4 and 6 am, the fruit arrived at the winery still as cold as the morning low of 55 degrees. It was fermented in t-bins, twenty percent whole cluster, and aged for eleven months, with thirty five percent new oak. Only two hundred cases produced. 14.1% Alcohol