“The 2009 Jayson Pinot Noir has a dense ruby color and an explosive nose. Fresh cherry, ripe plum and pomegranate mingle with hints of rose petals and sandalwood. Velvety and juicy on the palate with the finest tannins and a freshness that leaves a long, lingering finish.” – Erin Green, Winemaker February 2011
100% Pinot Noir
James Laube, Wine Spectator, July 2011
Pure, ripe, juicy and well-structured, with firm plum, spice, herb and wild berry notes joined by a minerally and pebbly edge that’s cleansing.
- Erin Green
- September 2 to September 21, 2009
- August 19, 2010
The grape clusters were hand-sorted, and once de-stemmed, the berries were sorted again by hand on the way to tank. After four to five days of pre-fermentation cold maceration in small open-top fermentors, the fruit began 100% native yeast fermentation. Two to three weeks later, the fruit was gently pressed and moved to barrel where it finished primary and secondary fermentations. The wine continued to age in 67% new French oak for twelve months and it was bottled unfined and unfiltered.