The 2017 Toboni Vineyard Pinot noir is deep, voluptuous, and mouth-filling —classic Russian River Valley. The nose is full of brown sugar, sweet spice, cola, and raspberry aromas. Notes of cocoa powder, ginger, fresh raspberries, and graphite come in waves as this layered and complex wine opens up in the glass. Aromas of raspberry coulis, turned earth, black tea, and violets begin to develop with exposure to air. The finish is long and persistent with tangy acidity providing structure, freshness, and lift. Peak drinking window: 2019 through 2026.
Cold grapes arrive at the winery early in the morning after having been picked at night. The clusters are sorted by hand and then destemmed into small, open-top fermenters. The juice is allowed to warm gradually and naturally in the fermenter. Given that all of the wines are made with native yeasts and are not inoculated, this cold-soak period can vary between 5-8 days depending on how long it takes these native populations to build up and begin fermentation. Pinot Noir fermentations are kept below 85 degrees. The wines always go through malolactic fermentation. The wines then spend the next 11 months in barrel, and the wine is racked clean just prior to bottling.