Our Wines

2013 Pinot Noir

Hawk Hill Vineyard Vineyard | Sonoma Coast

Shows bright rose petal and raspberry aromas with a hint of coastal saline and sassafras undertones. Focused flavors include bright red cherry, cranberry and pomegranate with a touch of cinnamon and clove. Back notes of “sauvage” earth and bark add attractive savory notes.

The Hawk Hill Vineyard is meticulously farmed by Greg Adams and his team and has produced nearly 20 years of elegantly structured wines. Hawk Hill is planted along the southern slopes of the notoriously cool Freestone Valley and located in the Western reaches of the Sonoma Coast AVA. This fruit was hand harvested at night and gently handled throughout its fermentation process to minimize excessive tannin extraction resulting in an elegant silkiness and a long finish.

"Fine boned and pretty with a sense of delicacy throughout, while still delivering flavour concentration..."
- Elaine Chukan Brown for JancisRobinson,com, June 1, 2015


The Vineyard

Greg has been working with the Hawk Hill Vineyard for over 13 years. This Vineyard is located on a Southern facing Ridge top, high above the town of Freestone and was planted to Pinot noir and Chardonnay in 1985. There are 6 acres of Pinot Noir vines equally distributed between Pommard 4 and Dijon 115 Clones. The fruit was harvested by hand, at night, to assure it would arrive at the winery cold.

Winemaking

Once harvested, the fruit was immediately transported to the winery where both clones were 100% de-stemmed and placed in a 4 ton open top Stainless Steel fermentation tank. The must (skins, seeds and pulp) was then maintained at 55 degrees F for an 8 day “cold soak” prior to initiating fermentation. Both clones were co-fermented with native yeast and very gentle cap management (“punch down’s”) during a 9 day fermentation to minimize the tannin extraction and conserve the delicate aromas and flavors of this very cool climate Pinot noir. After a 3 day extended maceration (post primary fermentation), the free run wine was placed into a tank for overnight settling, and the pommace (post fermentation skins & seeds) was transferred into a large basket press where the remaining wine was extracted and maintained separate from the free run juice. The wine was then moved to 60 gallon French oak barrels to begin their malolactic fermentation and ageing process.

Production

Barrels Produced: 7 (150 cases)
Alcohol Percentage: 13.2%

Winemaker Notes

2014 Pinot Noir

Hawk Hill Vineyard Vineyard |

This incredibly fragrant Pinot Noir expresses notes of cherry blossoms, conifer, black cherry and a subtle hint of bay leaves. Its silky mouthful begins with wild raspberry, and finishes with tangerine oil, and cranberry. This wine retains the mouthwatering acidity of its cool climate fruit that’s perfectly balanced with supple tannins, both of which contribute to a beautifully balanced wine with an elegant finish.


The Vineyard

Greg has been working with the Hawk Hill Vineyard for over 13 years. This Vineyard is located on a Southern facing Ridge top, high above the town of Freestone and was planted to Pinot noir and Chardonnay in 1985. There are 6 acres of Pinot Noir vines equally distributed between Pommard 4 and Dijon 115 Clones. The fruit was harvested by hand, at night, to assure it would arrive at the winery cold.

Winemaking

Once harvested, the fruit was immediately transported to the winery where both clones were 100% de-stemmed and placed in a 4 ton open top Stainless Steel fermentation tank. The must (skins, seeds and pulp) was then maintained at 55 degrees F for an 8 day “cold soak” prior to initiating fermentation. Both clones were co-fermented with native yeast and very gentle cap management (“punch down’s”) during a 9 day fermentation to minimize the tannin extraction and conserve the delicate aromas and flavors of this very cool climate Pinot noir. After a 3 day extended maceration (post primary fermentation), the free run wine was placed into a tank for overnight settling, and the pommace (post fermentation skins & seeds) was transferred into a large basket press where the remaining wine was extracted and maintained separate from the free run juice. The wine was then moved to 60 gallon French oak barrels to begin their malolactic fermentation and ageing process.

Production

Cases Produced: <275
Alcohol Percentage: 13.8%

Winemaker Notes

2014 Pinot Noir

Patchy Fog Vineyard Vineyard | Sonoma Coast

A delicately balanced Pinot Noir with fresh raspberry, Asian spice and conifer forest aroma which transitions to flavors of sour cherry, raspberry and cranberry. This wine has an elegant, silky mouth-feel and a long, lingering finish of fine tannin and acidity. Sourced primarily from our Estate Vineyard overlooking the Freestone Valley in West Sonoma County, this wine is anchored by a heritage selection of grapevine cuttings.


The Vineyard

Greg manages over 150 acres of vineyards in the Sonoma Coast AVA and decided to create a blend from some of the best vineyards he works with. The fruit sources change each year, depending on the quality and available production from each of the vineyards he oversees, but the “anchor” for this cool climate Pinot Noir blend is always his estate vineyard located at Barnett Valley Ranch, overlooking the Freestone valley in West Sonoma County. The term “Patchy Fog” comes from the near daily weather forecast for the Freestone-Occidental wine growing area.

Winemaking

Each vineyard was night harvested, with the fruit immediately transported to the winery where it was 100% de-stemmed and placed in individual 1.5 ton open top fermenters with no added SO2. The must was then held in the winery’s cold room for 6-7 days (cold soak) prior to initiating primary fermentation. Each individual lot was then brought outdoors to begin warming in direct sunlight and start its fermentation process using a combination of native and select yeast strains. Once fermentation was under way, the small fermenters were brought back into the cellar, assuring a cooler peak fermentation temperature, and the retention of subtle aromatic components which can be lost during a hot fermentation process. As with most of our Pinot Noir’s, very gentle cap management (“punch down’s”) were performed twice daily during fermentation to minimize the tannin extraction and conserve the delicate aromas and flavors of cool climate Pinot noir. After pressing, the wine was moved to 60 gallon French oak barrels to begin their malolactic fermentation and aging process

Production

Barrels Produced: 6 (145 cases)
Alcohol Percentage: 13.2%

Winemaker Notes

2014 Chardonnay

Hawk Hill Vineyard Vineyard | Sonoma Coast

This is our first single vineyard Hawk Hill Chardonnay, and it was greatly influenced by Greg’s ongoing love affair with white Burgundian wines. Aromas of white peach pit, ginger, lemon custard and citrus blossom, combine with flavors of, apricot, hazelnut and green apple, which are all complemented by mouthwatering natural acidity and vibrant minerality. 13.6


The Vineyard

Greg has been working with the Hawk Hill Vineyard for over 13 years. This Vineyard is located on a Southern facing Ridge top, high above the town of Freestone and was planted to Pinot noir and Chardonnay in 1985. There are 7 acres of Chardonnay vines planted primarily to clone 5, with a small amount of Old Wente-Hyde selection interplants. The fruit was harvested by hand, at night, to assure it would arrive at the winery cold.

Winemaking

Once harvested, the fruit was immediately transported to the winery where the fruit was whole cluster pressed with no added SO2 and the juice was placed into a Stainless Steel tank for overnight settling. The following day, the juice was transferred to French oak barrels, and a small amount of the “golden” lees which settled to the bottom of the tank was carefully collected and distributed in each barrel. The juice was then inoculated with a select White Burgundy yeast strain and the barrels were placed into the cellar to begin its primary fermentation. Very infrequent (<1 x/ week) lees stirring during primary fermentation was performed to help maintain the crisp, cool climate varietal Chardonnay character of this fruit. The wine completed primary fermentation in 3 weeks and secondary, or malolactic fermentation over the course of 5 months. The wine remained on its lees (residual yeast cells) during secondary fermentation without stirring, where it was eventually “racked” off its “gross” lees to allow for natural clarification of the wine 2 months prior to bottling.

Production

Cases Produced: <220
Alcohol Percentage: 13.6%

Winemaker Notes

2014 Old Vine Zinfandel

Carreras Ranch Vineyard Vineyard | Dry Creek Valley

Fine vanilla and oak, slight black pepper and clove, coriander spice, raspberry, and black cherry aromatic’s. Flavors follow the aromatic profile with the initial being raspberry together with plum and bruised strawberry, clove, and pepper finish. A very soft wine with no hard tannins and a long soft finish.


The Vineyard

Note this is a FIELD BLEND which means when it was planted, the block contained an assortment of " other " varieties than zinfandel. To be sure the vast majority of the block is zinfandel, but the originators frequently planted other varieties as had been done " back home " in Italy. There will almost always be some Carignane and frequently some Napa Gamay. In many cases ( as here ) there may be some white varieties, in the case of this block there is one or two vines of Golden Chassillas. The point is vineyard blocks such as this " Old Vine Field Blend " are increasingly hard to find as most have been replanted to more generous varieties. The resulting wine will ALWAYS have some subtle characteristics that cannot be found in a modern block of single varietal and have a beauty and balance that is remarkable in addition more interesting and rewarding aromatics and flavors.

Winemaking

As this is a true " field blend " of different varieties, the call to pick is critical as the different varietals have slightly different growth rates, hence fruit maturation is more varied than if the block were to be a single varietal ( clone ). Multiple picks can be utilized, although this will increase the cost substantially. Fruit is picked at first light or overnight to insure it is cool and firm for subsequent handling. The fruit is destemmed to small individual fermentation bins where all extraction is done by hand, that is hand " punching " the fruit during the fermentation. As the majority of the favorable qualities of the wine come from the skins, the maceration and extraction of these compounds comes from daily multiple " plungings, or punchings " whereas the berries are forcibly submerged in the wine to extract the color and flavors and aromatics. Fermentation takes place over a period of weeks with the juice allowed to begin fermentation with native yeasts. Yeast ferments are monitored for vigor, when done the secondary fermentation ( the malolactic fermentation ) is promoted. The resulting reduction in acidity softens the wine. When finished the wine is drained from the skins and the skins/ berries are then gently pressed. The wine is pumped to tank, allowed to settle to clarify and then racked to barrels for aging. The barrels are chosen to enhance the innate characteristics of the fruit and to " dress up " the beauty of the fruit. Aging is monitored by tasting frequently and the wood exposure is adjusted to insure the fruit express its true self, not be overwhelmed with " oak characteristics ". The majority of the oak used is french oak, with a little american white oak used for framing.
Finally the oak exposure is adjusted to insure the mouth feel is full and rich but not hard.

Production

Cases Produced: <150
Alcohol Percentage: 14.6%

Winemaker Notes

2015 Old Vine Zinfandel

Vineyard | Dry Creek Valley

2015 Old Vine Zinfandel Dry Creek Valley

Elegant aromatics are a nice mix of fruit and spice including black cherry, raspberry and plum together with Christmas spice and hints of clove. This is a medium bodied wine good fruit in the mouth, teasing spice notes giving an impression of sweetness on the finish.


The Vineyard

The Schoolhouse vineyard is owned by one of Dry Creek Valley oldest grape growing families. Vineyard is located on a bench above the valley floor and has been DRY FARMED for its entire life. Vines are well aged 60 years or more and traditionally " head trained ". 

Winemaking

These older vines are dry farmed on a beautiful bench above the valley floor with great exposure to both sun and cooling prevaiiing coastal winds. Mature fruit is picked early morning when cool and firm and processed quickly by destemming to small fermentation bins.

The cool fruit is allowed to warm slowly where spontaneous fermentation begins. The bins are hand " punched " several times / day to extract the color, flavor and aromas of the fruit. The Schoolhouse Creek bench zin produces outstanding red and black fruit characteristics, black cherry, plum and briar with spicy black pepper and clove. Yeast fermentation finishes and the wine is drained from the bins and pumped to tank where the malolactic fermentaion is confirmed, then the wine racked to barrels. The majority of the wood is french oak, up to 30% new and majority once or twice used to insure the fruit / spice characteristics of the vineyard are the prominent features. Aging will last approx 14 months.

Production

Cases Produced: <182
Alcohol Percentage: 14.9%

Winemaker Notes

2016 Pinot Noir Hawk

Hawk Hill Vineyard Vineyard | Sonoma Coast

2016 Pinot Noir Hawk Hill Vineyard

This is a cool climate Pinot Nior with good acidity and minerality, earth tones mixed with briar and black tea. In the mouth the wine reveals dark berry, briar, cranberry and again hints of black tea, with a soft pleasing finish.


The Vineyard

This Vineyard is located on a Southern Facing Ridge top, high above the town of Freestone and was planted to Pinot noir and Chardonnay in 1985. There are 6 acres of Pinot Noir vines equally distributed between Pommard 4 and Dijon 115 Clones. The fruit was harvested by hand, at night, to assure it would arrive at the winery cold.

Winemaking

Once harvested, the fruit was immediately transported to the winery where both clones were 100% de-stemmed and placed in a 4 ton open top Stainless Steel fermentation tank. The must (skins, seeds and pulp) was then maintained at 55 degrees F for an 8 day “cold soak” prior to initiating fermentation. Both clones were co-fermented with native yeast and very gentle cap management (“punch down’s”) during a 9 day fermentation to minimize the tannin extraction and conserve the delicate aromas and flavors of this very cool climate Pinot noir. After a 3-day extended maceration (post primary fermentation), the free run wine was placed into a tank for overnight settling, and the pomace (post fermentation skins & seeds) was transferred into a large basket press where the remaining wine was extracted and maintained separate from the free run juice. The wine was then moved to 60 gallon French oak barrels to begin their malolactic fermentation and ageing process.

Production

Cases Produced: <50
Alcohol Percentage: 13.5%

Winemaker Notes

2016 Chardonnay

Hawk Hill Vineyard Vineyard |

2016 Chardonnay Hawk Hill Vineyard

This is a cooler climate Chardonnay and it shows by way of the leanness, bright acidity and vibrant minerality from these soils. The racy acidity, tones of grapefruit and lemon zest show best when chilled, and soften beautifully as the wine comes to ambient temperature where the wine shows hints of butter and fine oak with good viscosity on the finish.


The Vineyard

This Vineyard is located on a Southern Facing Ridge top, high above the town of Freestone and was planted to Pinot noir and Chardonnay in 1985. There are 7 acres of Chardonnay vines planted primarily to clone 5, with a small amount of Old Wente-Hyde selection interplants. The fruit was harvested by hand, at night, to assure it would arrive at the winery cold.

Winemaking

Once harvested, the fruit was immediately transported to the winery where the fruit was whole cluster pressed with no added SO2 and the juice was placed into a Stainless Steel tank for overnight settling. The following day, the juice was transferred to French oak barrels, and a small amount of the “golden” lees which settled to the bottom of the tank was carefully collected and distributed in each barrel. The juice was then inoculated with a select White Burgundy yeast strain and the barrels were placed into the cellar to begin its primary fermentation. Very infrequent (<1 x/ week) lees stirring during primary fermentation was performed to help maintain the crisp, cool climate varietal Chardonnay character of this fruit. The wine completed primary fermentation in 3 weeks and secondary, or malolactic fermentation over the course of 5 months. The wine remained on its lees (residual yeast cells) during secondary fermentation without stirring, where it was eventually “racked” off its “gross” lees to allow for natural clarification of the wine 2 months prior to bottling.

Production

Cases Produced: <65
Alcohol Percentage: 14.1%

Winemaker Notes