This wine was made with organically farmed, and handpicked grapes from Wentworth Vineyard, harvested on the morning of October 4th, 2021. The wine was fermented in an open top fermenter utilizing ambient yeast. 85% destemmed grapes and 15% wholeclusters went into the fermenter. Pumpovers were employed more regularly than punchdowns during primary fermentation. The wine subsequently underwent malolactic fermentation in French oak barrels- of which 65% were new, 20% were second-fill and 15% were neutral. The wine was racked twice on it’s journey from grape to bottle. The wine was bottled on August 23rd, 2022 unfined and unfiltered.

This wine is exclusively made using grapes grown at Wentworth Vineyard. The vineyard was first planted in 2015 by Mark X. Wentworth and has been farmed utilizing a combination of biodynamic and organic methods exclusively since the land was purchased by Wentworth in 2014. The Pinot Noir vines which contributed to this cuvee are a diverse mix including 113, 115, 667, 777, 828, 943 selections as well as Pommard 4 and 5, Calera, Swan, UCD37, and Wadenswil. The site’s Pinot Noir blocks are located at elevations between 1200 and 1260 feet in elevation, 3.5 miles from the Pacific. The soils are slightly acidic and predominantly composed of clay-loam with one block on loam soils- all with limited top soil at the surface, and layers of crushed sandstone, as well as a mix of loam, clay and crushed shale beneath. There is a mix of coast redwoods, Douglas firs, madrones, and tan oaks which surround the ridgetop vineyard.