Creekside Pinot Noir

Down by the creek the fog sits in the vines until mid-morning, and the clay keeps the roots cool. Pinot noir, which hates heat, is happiest there.

We pick it by hand into crates no deeper than a hand’s width, so not a berry is crushed before it reaches the cellar. A third of the bunches go in whole; the wine ferments with its own yeast, is pressed gently, and rests fourteen months in barrel. Red cherry and rose petal, a little forest floor, and tannins like silk.