Just as the estate vines were taking root, they first made Pinot Noir on the flats of the Carneros farm in 2007. The Martini Pinot Clone grapes add spice and fresh, high tones complemented by the Pommard Clone’s natural earthiness. Vinification methods are the same as the Estate Pinot--fermented with native, wild yeast in concrete or steel then aged in neutral oak barrels for about six months; but, compared to its counterpart, the Carneros Pinot ends up expressing a softer, more delicate touch and feel.

Tasting Notes: Earthy and displaying notes of bright red and black berries, plums and sweet spices. A balanced and elegant Pinot Noir!