18 months in barrel.

Under Vine Since 1849 - Eden Rift is the oldest continuously producing estate vineyard in California. Located just 20 miles from Monterey Bay, the 120 acre estate rests on the San Andreas fault and is part of the Cienega Valley AVA. Early vintners saw potential in the limestone and dolomite-richsoil,l planting Pinot Noir on the estate in 1860. Post prohibition, the focus on Pinot Noir & Chardonnay was lost until 2016 when Christian Pillsbury acquired the estate. Christian assembled a team of young industry professionals to once again make some of California’s most vivid, energetic Chardonnay and Pinot Noir. The extreme terraces and diverse terroir in a single contiguous valley make California’s oldest estate vineyard its most exciting new project.

Aug 25 - Sep 24, 2022.

In 2022, some of our younger blocks shone brightly and contributed greatly to our Estate bottling – with the later ripening Martini clone adding notes of sauvage and earth to complement the ripe cherry nose of the Dijon clones. This wine is balanced and complete from start to finish – with layered notes of red and black cherry, red cranberry and damson plum. A rounded mouth with clove and cinnamon characters continues to firm yet yielding tannins at the finish. Complex savory herbs: sage and thyme play with the delicate balance of red fruit throughout this joyful bottle of Pinot noir.

RS: <0.1 g/L

ML: <0.05 g/L

PH: 3.63

ALC: 13.9%

Bottling Date: September 1, 2022

Case Production: 1907 (12 x 750), 6 (6 x 1.5)

Our 2022 Estate Pinot Noir comes from three Dijon clones 828, 667, and 115 as well as the Martini, Mt. Eden and Pommard clones. These vines were planted between 1998 and 2017 on decomposed granite and calcareous soil. The vines are trained bilaterally on vertical shoot positioning trellis, are spur pruned and hand harvested.

The grapes were hand-harvested at night, before undergoing a 4-5 day cold-soak. This vintage featured all native yeast fermentations, in 2-5 ton open-top fermenters. The grapes were pressed with 24% whole-cluster after 14-21 days of total skin contact. Following native malolactic fermentation and 18 months sur-lie, the wine was bottled unfiltered.