Serious aromatics of red clay, iron, and violet.
On the palate,
earthen aromas give way to sumptuous dark cherry, briar fruit, crushed raspberry, and mountain
strawberry framed by round, supple tannins, clean, bright acidity, and a long focused finish.
A true test of our vineyard team’s mettle, the challenges of the 2015 season commenced early with
cold, damp, windy conditions during bloom causing poor set, and unevenly ripened clusters - what is
known as ‘shot berries’. The remainder of the season steadied, and with much handwork and fruit
thinning, delivered ripe and balanced fruit of high quality. Harvest was early across the board, a
common occurrence when the vine carries a light crop.
Hand-harvested at night, sheers only.
Bottled unfined and unfiltered; January, 2017.
Hand-sorted while still cold from the field; 4% whole cluster inclusion
Fermented in small, open-top stainless steel tanks with indigenous yeasts
5-day cold soak, 16 day maceration
Gentle punchdowns and pumpovers
Spontaneous malolactic fermentation in barre
Aged 15 months in French oak barrels; 58% new.
Coopers: Cadus, Damy, Francois Frères, Louis Latour
Deep carmine in the glass, the 2015 Pinot Noir hailing from the Katherine Lindsay Estate exemplifies
the site from which it is grown.
a traditional coq au vin, roast squab, or in early spring—fresh morel mushrooms. Serve at 50°-55° F.