The Casablanca Valley enjoys a cool ripening period with a moderating effect from the Pacific Ocean, just 20 miles away. This climate is ideal for Pinot Noir, which thrives best under moderately cool climatic conditions. The vineyard soils are a shallow clay loam with low vigour. The clonal selection includes Pinot Noir clones 115 and 777, most of which were planted in 1996. Vineyard management practices include drip irrigation and vertical shoot position trellising.

Casablanca’s 2006-2007 season allowed our Pinot Noir to reach a very high quality. The high and low temperatures between October and harvest resulted in a heat summation that was just 1% warmer than the previous season, which was in itself 4% cooler than the historic average. The early budbreak was not affected by spring frosts because the period from September through November was warmer than in a normal year. The season’s initial warm period was followed by cooler weather during veraison and ripening (Dec–March), which had average high temperatures that were lower than the historic averages. Consequently, ripening was slow and even, yielding grapes that produced wines with excellent colour for the variety, good typicity in flavours and aromas, and good levels of acidity.

Harvest took place during March. The grapes were hand-picked into small bins to prevent bruising or crushing of the fruit. Upon arrival in the winery, the fruit was selected, gently destemmed and deposited into stainless steel tanks. The grapes underwent a 5-7 day cold soak at 6°-8°C (43°-46°F) to increase fruit intensity and spice. Fermentation took place at 28° to 32°C (82°-90°F), followed by a post-fermentation maceration, for a total of 20 days of skin contact. The wine was aged for 5 months in multiple-use French oak barrels to integrate subtle oak notes and bottled in September 2007.

Intense cherry-red in color with good aromatic intensity that boasts fresh red fruits such as strawberries and cherries, complemented by a light floral note of violet and damp earth. Pleasing acidity makes for a fresh palate, and soft tannins lend a moderate structure, all leading to a soft, well-rounded finish.