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Notes from the Winemaker:

For several years, as he drove along Highway 101 near Avila Beach in San Luis Obispo County, Winemaker Matt Ortman admired Salisbury Vineyard, dreaming of the day he might secure Pinot Noir grapes from this unique site located just a mile from the ocean. That day finally came in 2007, and the result was seven barrels of Pinot Noir that captured the cool-climate character of Salisbury Vineyard.

Vineyard
Salisbury Vineyard is tucked into the rugged foothills of See Canyon just one mile northeast of the sands of Avila Beach. Our Pinot Noir comes from a steep south-facing block that spans a single acre planted to clones 113, 114 and 115. The shallow hillside soils are composed of sandy loam and bedrock, resulting in excellent drainage and low vigor with yields reaching just one ton per acre in 2007. While located quite near to the ocean, Salisbury Vineyard resides in a “fog shadow,” enabling the grapes to enjoy sufficient sunlight while surrounding areas remain enveloped in morning mists. Nevertheless, such proximity to San Luis Bay ensures that the fruit’s profile is still very cool and coastal, with pretty aromatics and sleek, high-toned flavors.

Winemaking
The naturally low yields of Salisbury Vineyard were even lower in 2007 after a cold, dry onset to the growing season, resulting in small, intensely flavored grapes on clusters barely larger than a golf ball. The fruit was hand harvested in late September in the wake of a beneficial warm spell. The must was cold soaked for four days prior to fermentation in 1.5 ton open-top bins. After fermentation, the wine was gently pressed directly to French oak barrels. Medium-toast Allier and Troncais barrels were selected for their harmonious contribution to the Ortman style of Pinot Noir. After aging for 12 months, the wine was bottled unfined and unfiltered to maximize vineyard expression in the wine.

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