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.
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.
"Fine boned and pretty with a sense of delicacy throughout, while still delivering flavour concentration..."
- Elaine Chukan Brown for JancisRobinson,com, June 1, 2015
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.