Domaine Anderson is nestled in the breathtaking, fog-cooled hillside and mountain terrain of Northern California’s Anderson Valley. The cooling marine layer that is characteristic of this region provides ideal conditions for the cultivation of pinot noir and chardonnay grapes. The wines are crafted with precision and care to express the uniqueness of our Anderson Valley terroir.

At an altitude of 325 feet, the Pinoli Vineyard is our coolest site in the Deep End of Anderson Valley on a south-facing gentle slope, 20 miles from the Pacific Ocean. The maritime influence allows for a slow, mild and long growing season for perfectly balanced flavors and acidity. Soils are made of loam mixed with alluvial fine gravels and light clays.

We hand-harvested the night of September 6, 2017. Kept small and separate, a barrel selection from 6 fermentation lots were allowed to spontaneously ferment with natural yeast found in the vineyard. A combination of foot tread, punchdown and gentle pump-over was used during an 8-12 day maceration before pressing in our small basket press. An extended and indigenous malolactic fermentation in 60-gallon French oak barrel, including 8% new, lasted through the spring. Wine was racked and blended just before bottling in the winter of the following year.

Dark red garnet color. Aromas and flavors of black fruit: plum, blackberry and black cherry dominate with hints of stone and mushroom. There is an earthy quality to the wine, with clean textures, smooth tannins and balanced acidity. Orange citrus hint on the finish, long and smooth.

Pairs beautifully with dishes such as smoky paprika grilled chicken, eggplant paremsan, and cheeses like gouda and manchego.