Anna Pooley and Justin Bubb. Made at the Pooley winery. The Estate blend
comprises fruit from all three pinot blocks, utilizing five different clones.
Harvest occurred over two weeks, with the majority of fruit de-stemmed aside
from a small portion (5%) of whole bunch. All wild ferments, no adds, on skins
for an average of three weeks, before pressing to primarily old French oak
berry fruit, briar, forest undergrowth and dried flower. Instant intensity on
the palate, a core of red spectrum fruit, ripe and concentrated, woven through a
fleshy texture of supple tannin and freshness.