Using a special piece of machinery that heat treats specific rows of the vineyard in rapid motion, it decreases the number of mildew sprays and actually increases the phenolics (important flavor contributors) in the grape skins. This results in amplified aromas and black/red fruit characteristics with unusual complexity and layering.
The name alone has made this one of our most popular Special Releases. It is actually a co-fermentation of Jim’s SBC block, and the aforementioned Judy’s Block. The 777 clone, co-fermented with our Special Burgundy clone, produces an outstanding pinot, especially nice for anniversary presents, wedding gifts, or a special dinner.
Sourced from the original 1996 plantings in the estate vineyard, the Reserve is a selection of the winemakers' favorite barrels in the cellar. Over the past 15 years, the senior winemaker has visited the Burgundy region of France and consulted with grand cru winemakers there, resulting in a wine that is elegant, layered and age worthy. This vintage will develop and gain with time in the cellar, but its deep and brooding personality makes it a standout, even now.
From a half-acre block of the 777 clone, it is typically blended into the Reserve, but in especially exceptional years it is bottled on it's own, producing a single barrel.
On a steep southwest facing hill, from one of the oldest blocks in the vineyard, a special clone from the Pommard area of Burgundy. Great depth and every expressive nose. Aged exclusively for 27 months in a new French oak barrel.
One of the two original estate pinot noirs, the Cuvée comes from various vineyard parcels and a full selection of clones fermented mainly with native yeasts and partial whole cluster. A silky smooth wine with a rich display of classic Pinot fruit and spice. Pairs particularly well with grilled local salmon, seared duck breast, or even burgers.
The palate is vibrant with youthful freshness, but with ripe layering and depth showing the hallmarks of classic Diane’s Block character and warmth. The nose is compelling with rose petal floral detail, red fruit that leads to strawberry/rhubarb, plum and spiced vine-picked raspberry, a core of cherry fruit and mineral tones, bright acidity and hint of orange tea.
This 100% whole cluster fermentation is a heady mix of floral and spicy goodness with ripe red fruits such as strawberries, pomegranate, and tangy plum. The palate is luxurious and has creamy tannins and a whole cluster dynamic tension that is riveting with a youthful lively backbone of acidity to balance it all.
100% native (indigenous) yeast fermentation. Highly aromatic, youthfully taut, and flows with a smooth delicacy that is distinctly weightless. Medium bodied, it opens up with floral notes and a touch of earth
Limited (4-hour) maceration from early picked grapes, then pressed into neutral French oak barrels for fermentation and aging, resulting in a crisp but bold rosé. Pretty and elegant, with a lightly floral rosewater nose, and notes of dried herbs and a touch of spice.
