(2014) There is a touch of Sonoma Coast fruit here too - up to 15% for a Pinot made in small, wide open top fermenters, all hand punched. All fruit picked at night again and this has a higher percentage of whole clusters, than the Crossbarn, as well as around 45% new oak. Meatier, deeper, more towards the mellow autumnal notes, more towards pure plum and chocolate, but also a subtle underpinning of truffle. The alcohol is 14.5%, but it does not show too much, with little notes of fragrant, ashy quality, a touch of cedar, a touch more grippy in the tannin structure too. Power and concentration, but not too much as it retains balance.