Vineyard: Jenny and Dave Wood planted 4 acres of heritage clone Pinot Noir in 1989 for David Bruce Winery. This site is located at 700 ft of elevation on the midslope of the Santa Cruz Mountains in a sandstone basin. Old rugged vines struggle to produce crops in the sandy climate. The result is cool-climate Pinot Noir, dark and intense, savory and floral.

Winemaking: 

We made this wine from a collection of small, native yeast ferments in open-top tanks, 100% whole clusters. We treat each fermentation individually, tasting them daily to assess the maceration and extraction. After the primary fermentation completes, we press and store the wine in neutral French oak barrels for 9 months. This wine is unfined and unfiltered, please expect some solids in the bottle. We made this wine thoughtfully to show itself best with age. Enjoy now or cellar 5 - 12 years for savoring at its peak. 4 barrels produced, 13.5% ABV

Tasting Notes:

Raspberry, black tea and trumpet mushroom meet cinnamon, nutmeg, and wet stone, like a walk through the forest after a rain. The palate unfolds with pomegranate and fresh plum, balanced by just enough grip to keep you grounded. Perfect with seared duck breast, a well-curated cheese board, and good conversation.