An explosive nose; fresh cherry, ripe plum and
pomegranate mingle with hints of rose petals and sandalwood.


Velvety and juicy on the palate with the finest
tannins and a freshness that leaves a long, lingering finish


Bottled unfined and unfiltered on Aug. 19, 2010.


The grape clusters were hand-sorted, and once de-stemmed, the berries were sorted again by hand on the way
to tank. After four to five days of pre-fermentation cold maceration in small open-top fermentors, the fruit began
100% native yeast fermentation. Two to three weeks later, the fruit was gently pressed and moved to barrel
where it finished primary and secondary fermentations.


The wine continued to age in 67% new French oak
for twelve months.


The 2009 Jayson Pinot Noir has a dense ruby color.