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2019 Growing Season & Winemaking

After a record rainfall during the 2018/19 winter, Sonoma County experienced a near perfect grape-growing season. Spring was cooler than usual and, in many areas of Sonoma, pushed harvest back versus previous years. Rain showers in May were followed by mild temperatures during the summer, which lead to even ripening and superior flavor development.

Picked during the early morning hours of September 13, 2019, the grapes were crushed at the winery and underwent primary fermentation. Once dryness had been reached, the wine remained on its skins for a few additional days, before being pressed into a tank for a brief time of settling. The wine was then transferred into neutral French Oak barrels to undergo malolactic fermentation. Post-MLF, the finished wine was racked and returned to barrels, where it remained and aged for 11 months until being bottled in August 2020.

2019 Pinot Noir Pigasus Vineyard Tasting Notes

This medium-bodied Pinot Noir opens on the nose with delicate aromas of cranberry and red cherry, followed by earthy undertones. On the palate, the cranberry and cherry aromas become more pronounced and are complemented by aromas of black tea and forest floor. The elegant texture and bright acidity lead to a savory lingering finish.

2021 Growing Season & Winemaking

Note regarding 2020: The 2020 growing season was plagued by numerous wildfires in Sonoma and Napa. These wildfires resulted in many vineyards impacted by smoke taint. For this reason, we did not produce any Pinot Noir in 2020.

For the 2021 growing season, drought was the greatest challenge to Sonoma vineyard owners. Sonoma County received only 14 inches of rain during its season, forcing many grape growers to conserve their limited water resources to when most needed. After an overall mild spring, stressed vines, often with smaller canopies, found themselves in extreme drought conditions from May through harvest. The lack of water led to slightly smaller yields, but the absence of any extreme heat waves resulted in grapes with great intensity and concentration.

Hand picked early on September 4th and early on September 10th of 2021, respectively, the grapes were fermented with native yeasts. Approximately 30% of the fruit was fermented as whole clusters. After some extended maturation, the fruit was pressed and moved to neutral French Oak barrels for malolactic fermentation. Upon completion of MLF, the wine was racked and returned to barrels for its aging process. The finished wine was bottled in July 2022.

2021 Pinot Noir van der Kamp Vineyard Tasting Notes

On the nose, the wine offers an alluring balance of delicately layered red fruits, savory herbs, and some floral notes. In the mouth, the wine reveals itself as medium bodied with flavors of pomegranate, cranberry, hibiscus, and black tea. While the wine’s balanced acidity creates an elegant mouthfeel that continues well into the finish, its finely grained tannins indicate sufficient structure for many years of aging.

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