2010 Jayson Pinot Noir Sonoma Coast

“Brilliant ruby in color, aromas of soft rose petal, cherry, fresh plum and wild sage greet the nose on first swirl.  Ripe plum, raspberry pie, cedar and wet stone amplify in the mid-palate, and lift into fresh-cut fennel through the finish.  Delightfully clean and focused, leaving the palate energized.”  – Kale Anderson, Director of Winemaking September 2012


100% Pinot Noir



90 Points

James Laube, Wine Spectator, September 2012

Rich yet delicate and marked by subtle flavor nuances, with ripe plum, wild berry and raspberry. Firm and graceful, with a vibrant finish.


Erin Green
September 30 to October 15, 2010
August 19, 2011
September 1, 2012

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.

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