This wine is a blend from several vineyards and Pinot noir clones, each of which contributes something unique to the finished wine. The late-ripening Ferguson Vineyard lends dark, intense fruit and tannins while the Giberti Vineyard ripens earlier in a slightly warmer area of the valley. The backbone of the blend is from the Swicegood Vineyard where the soils are reminiscent of those in Burgundy: rich in clay and calcareous. Grapes are destemmed and go through native fermentation in open-top vats with hand punchdowns. The Giberti and Ferguson lots were blended after pressing, and were aged separately from the Swicegood lots until just before bottling.
Enticingly aromatic, with notes of raspberries, black cherries, rhubarb, rose petals and a hint of cola, this wine pairs well with Alaskan salmon or other rich fish. Try it with a seared duck breast and a blackcurrant glaze!