HARVESTED: July 29th-September 8th, 2015
VINEYARD LOCATION: Portola Valley, Saratoga, La Honda on either clay or sandy loam soils.
BOTTLED: February 2017, 460 cases
COMPOSITION: 100% Pinot Noir (Dijon clones 114, 115, 117, 666, 667, 777)
ALCOHOL: 13.4%
WINEMAKER: Colin McNany
NAME: ‘Sequence’ of vineyards’ along Skyline, part of Silicon Valley’s vines/science heritage.
VINTAGE NOTES
In our fourth year of drought, bud break began early due to the dry winter and warm spring. The growing
season was persistently warm, and due to the lack of ground water, harvest came exceptionally early.
We harvested our first vineyards on July 29th! The crop was generally early and light across the board
with small berries and concentrated flavors. Although yields were down, quality remained incredible,
potentially surpassing the last 2 vintages.
WINEMAKING NOTES
We harvest our Pinot Noir sequentially with co-fermentation in mind, filling open top tanks and T-bins with
vineyards matching fruit profiles. This year we experimented with 20% of the entire lot fermented whole
cluster, providing extra structure and tannin. The rest of the vineyards were destemmed whole berry, and
hand sorted on the shaker table. It is then tipped into 2 ton open top tanks and 1 ton bins. Then cold
soaking to enhance flavor and color, roughly 3-5 days, followed by inoculation of commercial yeast
strains. The ferments are punched down by hand 3 times a day with peak fermentation temps hitting
roughly 90 degrees F. The wine is left on skins for a total of 20-25 days via extended maceration. We
press on taste, separating free run and basket pressed wine into designated French and Hungarian
barrels, which ⅓ are new. The wine undergoes 100% native malolactic and aged for 14 months. Unfined
and unfiltered, always.
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TASTING NOTES
Elegant and spicy aromatics of wild raspberries, strawberries and cardamom lusciously lure you into the
depths of the bottle. The palette rejuvenates with refreshing acidity intertwined with juicy rose petals,
cherry cola, and dark cacao nib tannin to finish.
CELLARING
Recommend aging potential is 3-7 years