Our Rosé of Pinot Noir is produced from several premium vineyards in the iconic Sta. Rita Hills appellation. The wine is crafted through the use of "saignée" method, then barrel-fermented and aged in neutral oak barrels for three months prior to bottling in January 2018. The sweet red fruit flavors of this dry style Rosé wine are nicely balanced by fresh acidity.
"Summit" is made from premium Pinot Noir grapes sourced from notable vineyards in the Sta. Rita Hills AVA. This wine is hand-crafted, using small-lot fermentations and then aged in 30% new French oak for 15 months and bottled in summer 2017. "Summit" is carefully blended to create a distinguished Pinot Noir that is complex in character yet approachable upon release.
This Rosé is made from 100% whole-cluster pressed Pinot Noir grapes, Clone 115, grown on our Pali Estate Vineyard in the Sta. Rita Hills appellation. Planted in 2012, this 50-acre vineyard is located in Gypsy Canyon along the Hwy 246 corridor and sits on a gentle, Southeast-facing slope with mostly sandy soils. These terroir characteristics, combined with ample fog and cool temperatures, create excellent growing conditions for Pinot Noir. This wine is barrel-fermented and barrel-aged in French oak and bottled in January 2018.
Notes of black cherries, sage, dark chocolate, anise, pine tree, and cedar are entwined on the nose. This is a big and powerful wine with amazing depth and texture. The silky, rich tannins combine with dark red fruits and spices galore on the palate. Flavors of green tea, forest floor, and sweet cherries combine with juicy acid for a long, lingering finish that leaves one wanting more. An extremely pleasurable, almost hedonistic, Pinot Noir from start to finish.
Ripe raspberries, cinnamon, wet earth, Asian tea, flint, mulling spices. On the palate, sweet red fruits with pomegranate, caramelized mushrooms, brown sugar, anise, Chinese 5 spice, fresh ground coffee. Mouth coating tannins provide luxurious mouth-feel start to finish. Finishes with warm, comforting earthy tones.
Light Strawberry red in color. Perfumed nose gives off savory and earthy flavors of fresh mushrooms, damp soil, and clove backed up with light red fruits of raspberry and red cherries. Light in body, this wine is layered with nuanced flavors of tart cherries, black tea, and cloves. The light red fruit flavors linger before finishing with notes of soy sauce and rosemary.
Ruby red color with brilliant clarity. Aromas of bold red fruits, toasty oak, and baking spices jump out of the glass. The wine dances on the palate with lively minerality entwined with dark, earthy flavors of sautéed mushrooms and red raspberries. Juicy acidity and moderate tannins give this wine length on the finish without being heavy. Finishes with notes of tobacco and leather.
Beautiful floral aromatics blend with light red fruits and savory, earthy tones. Fresh strawberries, leather, wet forest floor, mushroom, tart cherries. Slightly dark and brooding with light red fruit to lift it up. On the palate, black plums and tart strawberries are tempered with slightly dusty tannins, toasted wood, hints of eucalyptus. Spice and savory qualities – almost gamey like roasted venison or duck. Tart red cherries carry through with the bright acid. Finishes with raspberries and spiced chai tea.
"Alphabets" is crafted from 100% Pinot Noir grapes sourced from the notable Ardiri Vineyard in the Chehalem Mountains AVA of the Willamette Valley. This wine is carefully blended to express the unique flavors associated with the Willamette Valley appellation. "Alphabets" is fermented in small lots and barrel-aged for 8 months in 30% new French oak. Bottled May 2017.
Fiddlestix Vineyard was planted in 1998 by Kathy Joseph, "Head Fiddle," at Fiddlehead Cellars. Located in the heart of the Sta. Rita Hills AVA in Santa Barbara County, Fiddlestix Vineyard is planted to 80 acres of Pinot Noir, which benefits from morning fog, mild sunny days, and cool ocean breezes. This wine is a combination of Dijon clones 667, 777, 115, and Pommard 4. It was fermented in small lots, barrel-aged in 50 percent new French oak for 15 months, racked once, and bottled in April 2017.