Simi Sonoma County Pinot Noir

Dark, sweet spices of pepper and nutmeg mingle with lifted hints of ginger and smoke. Darker notes than previous vintages, but maintaining the bright, lifted acidity that pairs well with food. TASTING NOTES 100% Pinot Noir Ruby hue in color with a bright edge. A little brooding. Dark, sweet spices of pepper and nutmeg mingle with lifted hints of ginger and smoke. Deep fruit notes of spiced poached pears, dark cherry, plum, and cranberry interlace with savory notes of gingerbread, sage, and fire-toasted oak. An elegant and enticing combination of dark fruit, earthy notes, and spice, with depth and intrigue. Darker notes than previous vintages, but maintaining the bright, lifted acidity that pairs well with food. Holiday spices of sage, nutmeg, bay, and ginger. Very savory and lush, indicative of the vintage. Nicely structured with dark cherry, cranberry, and some peppery spice on the finish. VINEYARD NOTES Our 2013 Pinot Noir comes from three prestigious Sonoma County appellations where morning fog is slow to lift and evenings are quickly cooled by the Pacific Ocean—precisely the growing conditions favored by this grape variety. Each sub-appellation produces fruit with distinct Pinot Noir qualities. Carneros and Sonoma Coast sources fruit from the Sangiacomo and Hendricks Vineyards, while Dutton Vineyard provides fruit from the Russian River Valley. Appellation: 41% Sonoma Coast, 36% Carneros, 23% Russian River Valley PRODUCTION NOTES 2013 was a great growing season for Pinot Noir. A wet spring with rains stopping just at flowering set up an extended ripening season with moderate temperatures 80–94°F during the day. Foggy mornings and cool nights gave way to a slow, gentle ripening on the vines, providing full fruit expression and maintaining brilliant minerality and acidity. We harvested the grapes for this 2013 Pinot Noir by hand, starting on the morning of September 5 and ending September 21. The Brix at harvest ranged from 23.0 to 25.8 degrees, absolutely perfect for making a Pinot Noir with the structure and weight we desire. FOOD PAIRINGS Our philosophy is to produce a Pinot Noir that is fruit forward and well balanced, pairing beautifully with simple, rustic food. This wine is marvelous when paired with savory dishes like pastrami with braised cabbage, spaghetti with tuna, tomatoes, capers, garlic and olives, risotto with wild mushrooms, duck confit with kale, and roasted potatoes in thyme and red wine sau