This comes from Edna Valley, just south of San Louis Obispo. The nose shows a bit of its whole cluster character with sweet cherry, oak spice, raspberry, tobacco leaf, cola, and a bit of loam. The palate is light with sweet cherry, raspberry, and a bit of slate minerality. 

This Pinot Noir is a blend of multiple clones and vineyards around the Sta. Rita Hills appellation of Santa Barbara. All the vineyards are sustainably farmed, hand-harvested, and one of them (Duvarita) is certified biodynamic. Each clone is harvested separately and fermented in small batches. Winemaker Graham Tatomer is a fan of whole-cluster fermentation due to the aromatic lift and pallet feel it gives, so about 50% of the wine was fermented this way. All lots were aged for 12 months in neutral French oak, bottled unfined and unfiltered.

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