Our Katherine Lindsay Estate Pinot Noir is perfumed with clove, Bing
cherry and clean earth.
The palate is firmly structured, opening with perfectly ripened
raspberry and blackberry that yield to luscious dark chocolate and vanilla bean. Notes
of thyme and bergamot tantalize the mid‐palate. Firm yet velvety tannins and a touch
of clove linger over a lengthy finish.
2010 began with a wet winter and spring across Sonoma County.
Summer was cool, though as harvest approached temperatures rose. Our pinot noir and
chardonnay ripened fully and evenly, allowing sugars and acid to develop in balance. The
wines from 2010 are bright, expressive and elegant.
Unblended, unfined and unfiltered; bottled January 2012.
Fermented in small, open‐top stainless steel fermentors with indigenous yeasts
5‐day cold soak, 15 days total maceration
Direct to press; 6% whole cluster
Native malolactic fermentation in barrels
Aged 15 months in small French oak barrels; 64% new.
Deep ruby in color.