Back to Peters Vineyard
Located a few miles west of Sebastopol on the edge of the Russian River Valley appellation with Gold Ridge soil, lies Peters Vineyard, the backbone of our production and is planted with Pommard, 115 and 777 clones. An ideal location for Pinot Noir, this former apple orchard is blanketed by the cool ocean fog in the morning and evening, coaxing out the grapes’ best flavors. The hot sunny days intensify the fruit and create just the flavor profile we are looking for in our wine.
Peters Vineyard was our first-ever vineyard designate, and we continue to enjoy a close relationship with grower Randy Peters. His expert vineyard management helps us to consistently produce this incredibly luscious wine.
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.
Gorgeous garnet is the color of this aromatic wine full of fresh cherry and spice. The palate delivers cherry, cherry and more cherry, with secondary notes of cola and white flowers framed by creamy toasty oak notes. A lush mouthfeel with inviting acid integrates seamlessly to create the classic Peters Vineyard Pinot. So drinkable, so delicious.