Julia’s Vineyard is home to Santa Barbara’s oldest producing Pinot Noir vines planted in the 1970s. The fruit for this wine was selected from two low vigor, “old vine” rows planted to the Pommard clone 4. During fermentation, a combination of punch downs and pump-overs is used to circulate the skins and juice, ensuring maximum extraction. A portion of this wine was barrel fermented to encourage oak components to integrate with the wine at an early stage. The core is infused with red fruit, cranberries and spice. The finish is long, smoky and elegant.
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