This wine is 100% Pinot Noir, made from juice pressed off of an old clone of the variety that looks to me like the Liébault mutation selected in Gevrey in 1810.

 

These grapes were grown by my friends at Westwood in Sonoma Valley for their special red wine. In 2012 they received more grapes than they had tank space for, and I was able to press the juice to a tank where it fermented with feral yeast. The wine completed the malolactic ferment, and I bottled it with no fining or filtration.

 

The nose is subtle, with hints of cherry skin, pomegranate and citrus peel. The mouth is very soft at first, but becomes crisp on the finish, with flavors of roses and dust. I favor this wine with a simple meal of bread, ripe cheese, fruit and charcuterie, or with pork.