Shows bright rose petal and raspberry aromas with a hint of coastal saline and sassafras undertones. Focused flavors include bright red cherry, cranberry and pomegranate with a touch of cinnamon and clove. Back notes of “sauvage” earth and bark add attractive savory notes.
"Fine boned and pretty with a sense of delicacy throughout, while still delivering flavour concentration..."
- Elaine Chukan Brown for JancisRobinson,com, June 1, 2015
The Hawk Hill Vineyard is meticulously farmed by Greg Adams and his team and has produced nearly 20 years of elegantly structured wines. Hawk Hill is planted along the southern slopes of the notoriously cool Freestone Valley and located in the Western reaches of the Sonoma Coast AVA. This fruit was hand harvested at night and gently handled throughout its fermentation process to minimize excessive tannin extraction resulting in an elegant silkiness and a long finish.
This incredibly fragrant Pinot Noir expresses notes of cherry blossoms, conifer, black cherry and a subtle hint of bay leaves. Its silky mouthful begins with wild raspberry, and finishes with tangerine oil, and cranberry. This wine retains the mouthwatering acidity of its cool climate fruit that’s perfectly balanced with supple tannins, both of which contribute to a beautifully balanced wine with an elegant finish.
Greg has been working with the Hawk Hill Vineyard for over 13 years. This Vineyard is located on a Southern facing Ridge top, high above the town of Freestone and was planted to Pinot noir and Chardonnay in 1985. There are 6 acres of Pinot Noir vines equally distributed between Pommard 4 and Dijon 115 Clones. The fruit was harvested by hand, at night, to assure it would arrive at the winery cold.
Once harvested, the fruit was immediately transported to the winery where both clones were 100% de-stemmed and placed in a 4 ton open top Stainless Steel fermentation tank. The must (skins, seeds and pulp) was then maintained at 55 degrees F for an 8 day “cold soak” prior to initiating fermentation. Both clones were co-fermented with native yeast and very gentle cap management (“punch down’s”) during a 9 day fermentation to minimize the tannin extraction and conserve the delicate aromas and flavors of this very cool climate Pinot noir. After a 3 day extended maceration (post primary fermentation), the free run wine was placed into a tank for overnight settling, and the pommace (post fermentation skins & seeds) was transferred into a large basket press where the remaining wine was extracted and maintained separate from the free run juice. The wine was then moved to 60 gallon French oak barrels to begin their malolactic fermentation and ageing process.
Cases Produced: <275
Alcohol Percentage: 13.8%
A delicately balanced Pinot Noir with fresh raspberry, Asian spice and conifer forest aroma which transitions to flavors of sour cherry, raspberry and cranberry. This wine has an elegant, silky mouth-feel and a long, lingering finish of fine tannin and acidity. Sourced primarily from our Estate Vineyard overlooking the Freestone Valley in West Sonoma County, this wine is anchored by a heritage selection of grapevine cuttings personally collected by Greg over the past 20 years from California's most coveted vineyards.
Produced with the intention to be immediately ready to drink upon release, this wine exemplifies the vibrant fruit character of young Pinot Noir grapevines with raspberry, black cherry and earthy conifer forest aromas linked to delicate flavors of pomegranate, black berry and wild strawberry, with a soft tannin and saline-mineral finish.
Greg manages over 150 acres of vineyards in the Sonoma Coast AVA and decided to create a blend from some of the best vineyards he works with. The fruit sources change each year, depending on the quality and available production from each of the vineyards he oversees, but the “anchor” for this cool climate Pinot Noir blend is always his estate vineyard located at Barnett Valley Ranch, overlooking the Freestone valley in West Sonoma County.
The term “Patchy Fog” comes from the near daily weather forecast for the Freestone-Occidental wine growing area.
Each vineyard was night harvested, with the fruit immediately transported to the winery where it was 100% de-stemmed and placed in individual 1.5 ton open top fermenters with no added SO2. The must was then held in the winery’s cold room for 6-7 days (cold soak) prior to initiating primary fermentation. Each individual lot was then brought outdoors to begin warming in direct sunlight and start its fermentation process using a combination of native and select yeast strains. Once fermentation was under way, the small fermenters were brought back into the cellar, assuring a cooler peak fermentation temperature, and the retention of subtle aromatic components which can be lost during a hot fermentation process. As with most of our Pinot Noir’s, very gentle cap management (“punch down’s”) were performed twice daily during fermentation to minimize the tannin extraction and conserve the delicate aromas and flavors of cool climate Pinot noir. After pressing, the wine was moved to 60 gallon French oak barrels to begin their malolactic fermentation and ageing process
Cases Produced: <145
Alcohol Percentage: 13.7%
This is our first single vineyard Hawk Hill Chardonnay, and it was greatly influenced by Greg’s ongoing love affair with white Burgundian wines. Aromas of white peach pit, ginger, lemon custard and citrus blossom, combine with flavors of, apricot, hazelnut and green apple, which are all complemented by mouthwatering natural acidity and vibrant minerality.
Greg has been working with the Hawk Hill Vineyard for over 13 years. This Vineyard is located on a Southern facing Ridge top, high above the town of Freestone and was planted to Pinot noir and Chardonnay in 1985. There are 7 acres of Chardonnay vines planted primarily to clone 5, with a small amount of Old Wente-Hyde selection interplants. The fruit was harvested by hand, at night, to assure it would arrive at the winery cold.
Once harvested, the fruit was immediately transported to the winery where the fruit was whole cluster pressed with no added SO2 and the juice was placed into a Stainless Steel tank for overnight settling. The following day, the juice was transferred to French oak barrels, and a small amount of the “golden” lees which settled to the bottom of the tank was carefully collected and distributed in each barrel. The juice was then inoculated with a select White Burgundy yeast strain and the barrels were placed into the cellar to begin its primary fermentation. Very infrequent (<1 x/ week) lees stirring during primary fermentation was performed to help maintain the crisp, cool climate varietal Chardonnay character of this fruit. The wine completed primary fermentation in 3 weeks and secondary, or malolactic fermentation over the course of 5 months. The wine remained on its lees (residual yeast cells) during secondary fermentation without stirring, where it was eventually “racked” off its “gross” lees to allow for natural clarification of the wine 2 months prior to bottling.
Cases Produced: <220
Alcohol Percentage: 13.6%
Bright floral notes of freesia and lime blossom with hints of Fresh Asian pear and Meyer lemon zest. Flavors of fresh young pineapple, citrus and apricot on the palate. The style of Patient Terrier Chardonnay was influenced by a visit to Chablis in France where Chardonnay is fresh and light with a subtle mineral backbone.
Patient Terrier Vineyard is our most inland site which provides slightly earlier ripening. It is planted inland along a creek which creates a cold air drainage pattern that benefits Chardonnay grapevines. Robert Young, Spring Mountain and Old Wente fruit selections are planted in gravelly clay loam soils. This combination creates a unique balance of texture, acidity and minerality.
The fruit is harvested at ripeness just as the acids translate into crisp citrus flavors, producing a perfectly balanced wine with low alcohol. Whole cluster pressed and fermented in neutral French Oak using a combination of native and select yeast strains that promote the natural expression of minerality from the site.
Barrels Produced: 10
Alcohol Percentage: 12.9%
Bright floral fragrances of gardenias and honeysuckle compliment mouth watering acid and flavors of Meyer lemon and Gravenstein apples, and finishes with a briney coastal saline minerality. This wine was created, from vineyard to bottle, to be a perfect companion to food.
Named after the owners cherished “Patient” Terrier, Greg successfully convinced the vineyard’s owner to remove the languishing Pinot noir vines planted on its cobbly loam soil, and replant his land with an ultra premium collection of Chardonnay selections. Greg’s plan was to harvest fruit on the leading edge of maturity from these historically opulent Chardonnay selections, with the intention of producing a crisp, mineral version of Chardonnay. Fast forward 7 years, and the second successful harvest of fruit from the Patient Terrier Vineyard is changing people’s perception of what California Chardonnay can taste like.
Waiting until the fruit has just lost its “green” character, the grapes were harvested in the pre-dawn hours and immediately transported to the winery where the fruit was whole cluster pressed with no added SO2. The freshly pressed juice was then transferred into a Stainless Steel tank for overnight settling. The following day, the juice was transferred to 100% neutral French oak barrels, and inoculated with a White Burgundy yeast strain and placed into the coldest part of the cellar to begin its primary fermentation. With an intention to respect the purity and essence of this Chardonnay fruit, absolutely no lees stirring occurred during primary or secondary fermentation. The wine completed primary fermentation in less than 3 weeks and was immediately inoculated with a specific selection of malolactic bacteria that produces very low Diacetyl (buttery) compounds. Bottled immediately after secondary fermentation was complete to retain its fresh and vibrant character, this wine is strongly influenced by Greg’s love of the wines of Chablis, France.
Cases Produced: <320
Alcohol Percentage: 13.2%
This refreshing Rosé of Syrah continues to demonstrate many of the same characters we've enjoyed from previous vintages; delicate aromas of wild strawberry, blood orange, and butter cookie, but a slightly riper harvest amplifies its refreshing summer fruit flavors of fresh strawberry and watermelon. This wine's signature soft, approachable texture, bright acidity and low alcohol combine to deliver a crisp, clean, mouthwatering finish. This is our third vintage of this purposely grown Rosé harvested just as the grapes were developing Syrah fruit aromatics. Whole cluster pressed and fermented in neutral French oak.