100% organic Pinot Noir. This steep hillside is above the fog line at 800-1000 feet elevation. Fermented with native yeasts and aged for 17 months in 15% new French oak. Bottled unfined and unfiltered with minimal sulphur. 13.9% alcohol. 182 cases made. Light in body but intense aromatically, this shows off notes of graphite, rose hips, marionberry and savory herbs. There’s a bit of earthy, mushroomy savoriness in the midpalate, which gets cleaned out by vibrancy fresh red berry fruit on the finish. Owner/winemaker Patrick Callagy trained as a chef at the California Culinary Academy, he was the first employee under Eric Sussmann at Radio Coteau. They are committed to sustainability in both growing and packaging- these use light weight glass and net-zero carbon sugarcane corks.
