The vineyard is just northwest of Sonoma Square. It was planted in 1974, the training is California sprawl, and it is dry farmed. The clone is all Martini. The soil is clay loam.
From this vineyard we make our Pinot Nouveau. We place the whole clusters into a portable fermentor and seal the lid for seven weeks. In absence of oxygen, the grapes undergo carbonic fermentation and malolactic at the same time. We then press the grapes and go to barrel for one week. We then hand bottle without any sulfur as the wine is to be consumed within the next two to three months.
The resulting wine is delicate and fruity. Beautiful notes of wild strawberry, it is simply delicious.