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The Mendocino component was a keynote of the blend, with its ripe, full, and jammy cherry/plum fruit. Other lots were added to provide soft, wide open texture to compliment the sleeker profile of the cooler climate Monterey fraction, with its fine Pinot character and touches of anise and mocha. The Santa Barbara lot produced a full-blooded, rich Pinot, with lots of violet and juicy cherry fruit as well as the particular "beet root" character which characterizes Pinot Noir. Fermentation was completed in stainless steel tanks. Aged for 5 months in a combination of 25% French and 75% American Oak barrels. |
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