Country: USA Region: California Vintage: 2016
Varietal: Pinot noir Category: Red Wine Color: Red
"Heidi and Ted Lemon are behind this family run winery which was created in 1993. Ted began his career in Burgundy after earning an oenology degree at the Université de Dijon in 1981. He has worked for some top Burgundian estates, such as Roumier, Bruno Clair and Domaine Dujac. Ted's skills earned him a position as winemaker and vineyard manager at Domaine Guy Roulot in Meursault, being the first American ever to do so in Burgundy! Heidi's path to farming was inspired after living and working in Germany following college and her subsequent work at several wineries in California, including Robert Long Vineyards and Stag's Leap Wine Cellars.
In 1992, the Lemons set out to look for the best spot to grow Pinot Noir and Chardonnay, which they believe is along the littoral (coastal) zones of the continent. They finally found their spot in the 'true' north coast of California - the coastal mountains of Sonoma and Mendocino Counties. The varied soils and moderate climate with cooling fog provide the ideal environment to grow Pinot Noir and Chardonnay. The majority of the sites are now farmed biodynamically and all sites are farmed using only organic materials. Littorai does not use certification systems. The wines are elegant, showing finesse rather than being full-bodied and over-ripe as with some Californian Pinot Noirs and Chardonnays. We have focused on their Sonoma Coast wines, as the cool climate in this beautiful part of California gives wines of superb elegance."
Product Allergens: Sulphites Label
Winemaker: Ted Lemon
Heidi and Ted purchased the Gold Ridge Estate in 2003 with the intention of building the "model farm." The Pivot vineyard is three acres within the 30 acre estate, making it one component of the biodiverse ecosystem. Farmed biodynamically since its inception, The Pivot sits on classic Gold Ridge soils over marine origin sandstone. This clay within dynamic soil type allows for just enough water retention to feed the vines in an average year. Their goal is to dry farm the vineyard.
This wine was made with 11% whole bunch fermentation in traditional open-top fermenters using native yeasts. Once malolactic fermentation was complete, the wine was aged in 25% new French oak barrels for a period of 16 months.
Lovely clear ruby in the glass. Aromas of wild herbs and black cherry mingle with savoury and earthy notes. The bright acidity is balanced by structured tannins and an intense concentration on the long finish.
Food Suggestion: An outstanding match with roast game (grouse, pigeon, pheasant), duck in fruit sauces or soft, white, creamy cheeses.
Closure: Natural Cork ABV:13.1%