At 450’ elevation in Corralitos’ Pleasant Valley, the fruit from Lester Family Vineyard expresses the quintessential cool-climate Corralitos elegance in the glass. Fog creeps up Pleasant Valley nearly every night during summer and clears like clockwork every day at 10:00am, cooling the vines and allowing for an unusually long hang time for the fruit. This wine is comprised of clone 2A (Wadenswil) and 115. The 2A adds a vibrant red fruit/berry character and mouthwatering acidity, while the 115 adds an earthy backbone and reductive notes that round out our most Burgundian wine.
Savory and mineral-rich yet centered around a rambunctious fresh fruit core, with wild strawberry and tart red cherry backed by redwood bark and pie spice. Velvety mouthfeel and ridiculously long finish. Layers on its layers. Very approachable. Too complex for me to easily describe at this young age. Just dive in and contemplate her and you won’t be disappointed. Age some of it if you can!
- Hand harvested at 23.0 – 24.1º brix.
- 100% destemmed.
- 2.5% saignée.
- Clones 2A, 115 and a touch of 23.
- Aged 10 months sur lie in 40% new French oak.
- Weekly battonnage for 3 months.
- Coopers: Ambrosia Complex, Ermitage, Rousseau Piano.
- Yeast: Native, AMH, RC212.
- TA 5.8g/L, pH 3.60.
- 5 barrels carefully nurtured.
- $45 retail.
100% destemmed to half-ton Macrobin 24 bins. Cold soaked at 45º for 3 days with no SO2. Allowed to gradually warm until a native fermentation began. One bin was allowed to finish on the native yeast, others were inoculated between 18º and 21º brix. Pressed at 4º brix directly to barrel. 1 barrel native ML, 2 barrels PN4 and 2 barrels MBR31. 3 barrels left on the lees until racking to bottling tank, 2 others racked in June and again at bottling. Bottled unfined and unfiltered in late July.