Such a pretty Pinot Noir with delicate, almost fragile aromas of rosehip, hibiscus jelly and blood orange. The palate is equally weightless, especially for a Californian Pinot Noir, with imperceptible tannins and flavours that match the nose along with grenadine and a sprinkle of cinnamon. Jancis Robinson said “for a California wine made with care it’s good value” and we think you will agree when you try it!

The fruit was sourced from five sites, harvested and vinified separately. Mostly destemmed, but fruit from the Santa Maria Valley and Sta Rita Hills sites fermented with 25% whole clusters. Each parcel aged separately for 10 months in neutral barriques, before coming together in tank one month before bottling. 13% alc. Drink now-2030.