Back to Pinot Noir
Located on the last of Russian River Valley’s alluvial bench with its silty clay loam soil, Nunes Vineyard provides us perfectly ripened 115, 667, 777 clonal grapes vintage after vintage. The valley’s renowned fog is a natural cooling system influencing from two directions, the Pacific Ocean from the West, and San Francisco Bay from the South, the perfect condition for a long cool growing season. Fred and Wendy Nunes combine a passion for growing Pinot Noir with a comprehensive knowledge of their vineyard and the science that drives it. Between Mother nature and the Nunes’, this vineyard has all the components we need to produce stellar Pinot Noir that speaks from the vineyard.
We have carefully refined our winemaking techniques in a way that defines our unique Pinot Noirs, separating the grapes by clone and vineyard during fermentation and aging. This gives us many more blending options. We cold soak the grapes two to three days before adding several different types of yeast, cultured specifically for Pinot Noir. During the seven to twelve days it takes to ferment, we hand-punch each fermenter, up to four times a day to ensure that the temperature doesn’t get too warm. Once the juice is fermented, we press the fruit and move the wine into Francois Fréres French oak barrels, and then age for at least 11 months before bottling.
This ruby red wine beckons the senses with an earthy, spicy cherry nose. On the palate, deeper red fruit fuses with herb and earth notes. This firmly structured wine, with dense tannin and acidity, will benefit from additional bottle aging. Delicious now with food, particularly robust fare like lamb and steak entrees.