This is the second vintage in which we are sourcing fruit for our White Pinot Noir (fka Pinot Noir Blanc) from Filigreen Farm in Anderson Valley. The vineyard is certified biodynamic and organic. We have the fruit picked at a sugar level of ~21 Brix to capture

the balance of ripeness and acidity we are looking for in this white wine variation of Pinot Noir. The wine was fermented in stainless steel and aged sur lie without stirring until bottling.

Winemaker's and Vintners' tasting notes: The wine has a beautiful pale golden, straw color in the glass. On the nose, fragrant Meyer lemon is layered with white nectarine and a hint of cumin spice. On the structured and slightly fleshy palate, mandarin pith and citrus blossom mingle and are balanced by electric acidity and a textural finish. Citrus fruit and a hint of biscuit finish off this complex and intriguing white wine.

We love this wine with our favorite spring vegetables, herbs and

greens like English peas, fava beans, mint, Little Gems and more.

Or you can park yourself at a picnic table along Tomales Bay and

wash down some fresh oysters with this crisp wine. The acidity and aromatics will also complement a favorite Thai food dish like shrimp in a mild yellow curry. This is a wine will only get better over the next 3-5 years.

Details:

Clone: 667, Pommard

Alcohol content: 13.1 % by volume

Fruit: whole cluster pressed

Fermentation: Rhone4600 yeast

Barrel aging: 6 months in stainless steel sur lie, partial MLF

Bottled: February 16, 2023

Production: 80 cases

Suggested Retail Price: $42/bottle (750 ml)

Release date: April 20, 2023

Reviews:

The Press Democrat: Pale gold in color with aromas of Meyer lemon and white nectarine and a hint of cumin. The structured, slightly fleshy palate offers mandarin orange pith and citrus fruit with electric acidity. (9/23)

The Press Democrat: 100 amazing Sonoma County and California wines 2023 (11/23)

San Francisco Chronicle: Pale gold in the glass, this intriguing wine opens with surprisingly integrated aromas of makrut lime, green fig and honeysuckle over savory herb notes and wet-stone minerality. A gamut of bright citrus zest pops on the palate, layered with white stone fruit and a touch of almond. There’s weight and structure here, delivered with lovely tension. Sage advice from the winery: Pour this with spring veggies — fresh peas, Little Gem lettuce — or just park yourself at a picnic table on Tomales Bay, with a bag of oysters to shuck. (1/24)

Wine Enthusiast, 91 pts: The savory nose of this wine is immediately captivating: raw bread dough, poached apple, cumin, coriander, ginger. The palate doesn't disappoint and incorporates even more layers with the addition of pear, mango and citrus. Generous acidity is balanced by a slight phenolic grip, providing a thin bitter edge. Engaging, delicious and versatile enough to pair with a plethora of cuisines. — Stacy Briscoe

Vinography: Light gold in the glass, this wine smells of raspberries and citrus pith. In the mouth, bright raspberry and cherry flavors mix with lemon pith and orange peel flavors amidst bright juicy acidity. Nice silky texture, and a hint of salinity. 13% alcohol. (12/23)