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Pinot Noir

Fraenkle Cheshier Vineyard

Bright ruby red in the glass, this wine boasts fresh, vibrant aromas of wild raspberry, subtlety perfumed with dark purple florals, bergamot, and cigar box. Juicy flavors of red sweet cherry, and sun-ripened strawberry symphonize amid savory herbs and spice. A brightness of acidity simply electrifies the palate, and lends to a mouthfeel bolstered by fine grain tannins that offer linearity, textural and structural broadness, and depth to the overall experience. This superbly balanced, and finely structured wine complements a wide range of cuisines, including umami-rich ingredients such as wild mushroom, grilled fish, and pungent cheeses. Serve at 50°-55° Fahrenheit.

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95-97 Points Wine Advocate

“…offering savory meat, game and fragrant earth notes over a core of red currants and Bing cherries, plus a waft of garrigue. Medium to full-bodied with a solid frame of grainy tannins and lively acid, it finishes long with some minerals coming through. ”
Lisa Perrotti-Brown

94-95 Points

“Wonderful clarity of fruit with vibrant and fresh undertones. Beautiful focused and layered. fantastic. A touch of alcohol on the finish. Barrel sample.”
James Suckling

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Harvest Date September 26th

Growing Season A true test of our vineyard team’s mettle, the challenges of the 2015 season commenced early with cold, damp, windy conditions during bloom causing poor set, and unevenly ripened clusters - what is known as ‘shot berries’. The remainder of the season steadied, and with much handwork and fruit thinning, delivered ripe and balanced fruit of high quality. Harvest was early across the board, a common occurrence when the vine carries a light crop.


Hand-sorted while still cold from the field; 4% whole cluster inclusion
Fermented in small, open-top stainless steel tanks with indigenous yeasts
5-day cold soak, 17 day maceration
Gentle punchdowns and pumpovers
Spontaneous malolactic fermentation in barrel
Aged 15 months in French oak barrels; 50% new
Coopers: Francois Frères, Cadus, Damy
Bottled unfined and unfiltered; January, 2017