Smoke Tree Pinot Noir

VINIFICATION

The grapes were fermented in open top fermenters with 10% of the lots retaining whole clusters. Fermentation was entirely native, long and cool. Punchdowns by hand allow for balanced extraction and retention of delicate aromas. The wine ages for ten months in French oak barrels, 15% new.

VINEYARDS

Select cool climate vineyards across Sonoma County provide the ideal range of fruit profiles for Smoke Tree Pinot Noir. Smoke Tree’s winemaker believes complexity on the palate starts in the vineyards; we look for mature vines (an average of 20 years in age) from up to five different clones and ten vineyard partners. We select fruit with dark fruit characteristics, bold flavors and substance. The majority of the fruit came from the cool, windy terrain of the Petaluma Gap, the windswept vineyards of Carneros and rolling hills of Russian River Valley. Smaller percentages from Sonoma Coast add robust elegance to the final blend.

*Vintage may vary.