2003 Raye’s Hill Estate Pinot Noir •

We have nurtured these vines for seven years and have watched them mature from two leafed twigs in 4” pots to fully developed vines. These are our babies. Our 2 1⁄2 acre vineyard is perched 200 feet above the valley floor on gentle south facing slopes. The vines rely on the early morning fog drip and underground springs that abound on our hill for almost all their water. The combinations of very limited watering and early thinning during the growing season produce very low yields (3/4 tons per acre). The small berries are the result of early water deprivation, which creates an intensely flavored ripe fruit. This ripe fruit is cold soaked for three days then yeast is added and the grapes are fermented in open top bins. Next they are gently pressed and aged in French Oak barrels for 16 months.

Our vineyard has produced a wine that has a deep ruby color with a complex rich fruity aroma. A full mouth feel and a long clean finish compliment the flavors of dark berry, toasty oak, and pepper.

Total production 227 cases

Technical Stuff

Clones
Pomard 75%   667 25%

pH 3.52
TA 0.601
VA 0.056

Alcohol 14.9%

Gold Medal - 2005 Mendocino County Wine Competition