Winemaker Notes
Visually fresh with a pale lemon-green hue in the glass, the nose offers intense aromas of pear, lemon curd, lemongrass, and salinity. The palate bolsters these aromas with Rainier cherry, Meyer lemon, and a flinty minerality. Generous on fruit, but balanced with refreshing acidity, the finish is seemingly endless.
A perfect pairing for fresh oysters or a citrus avocado salad.
Made from red wine grapes, White Pinots are generally richer and more golden than most white wines, with great viscosity and a textured mouthfeel. In production, only a fraction of the juice is pressed out, which avoids releasing tannins and color. Flavors of apple, pear, and melon fruit are common, as well as baking spice and ginger. The idea is old in Champagne, where Blancs de Noirs ("white from black") have long been made from Pinots Noir and Pinot Meunier, but as a still wine, the style is relatively new.
Surrounded by redwood forests and often blanketed in chilly, ocean fog, the Anderson Valley is one of California’s most picturesque appellations. During the growing season, moist, cool, late afternoon air flows in from the Pacific Ocean along the Navarro River and over the valley's golden, oak-studded hills. High and low temperatures can vary as much as 40 or 50 degrees within a single day, allowing for slow and gentle ripening of grapes, which will in turn create elegantly balanced wines.
The Anderson Valley is best known for Pinot Noir made in a range of styles from delicate and floral to powerful and concentrated. Chardonnay also shines here, and both varieties are often utilized for the production of some of California’s best traditional method sparkling wines. The region also draws inspiration from Alsace and produces excellent Riesling, Gewürztraminer, Pinot Blanc and Pinot Gris.