Beskrivelse
For over 50-years, St. Francis Winery & Vineyards has defined Sonoma County excellence by producing award-winning wines of the highest caliber from mountain and valley vineyards throughout the region. As a 100% Certified Sustainable winery, we are committed to nurturing and preserving the splendor of our natural environment for future generations to enjoy. We invite you to share in our legacy.
Tasting Notes
This aromatic wine leads with crushed red berries, Ranier cherry and cinnamon stick on the nose. Bright flavors of juicy raspberry and pomegranate are balanced with spicy notes of dried orange peel and tea leaf. Fresh acidity from start to smooth finish shows off the wine’s vibrancy.
Vintage Notes
The 2022 growing season started with early spring rains followed by ideal weather through spring and late summer. Harvest began on August 15 with white and early ripening red varieties showing bright acidity and mouthwatering freshness. In September a period of triple digit heat over several days pushed maturity on the vines, until a few days of rain provided a refreshing break and gave the laterripening fruit some extra hang time to develop deep rich color, remarkable aromatics and exquisite flavors.
Vineyard Notes
We source our Pinot Noir fruit from vineyards located in the cooler areas of Sonoma County including Russian River Valley and Bennett Valley. These areas experience a marine influence from the Pacific Ocean and San Pablo Bay as cool air, fog and wind rolls in at night during the summer, dropping temperatures substantially. This natural air-conditioning is ideal for Pinot Noir as it allows the grapes to develop deep flavors while retaining natural acidity.
Winemaking Notes
To capture the distinct varietal characteristics of each vineyard, the lots are fermented separately starting with a five to ten-day cold soak to extract optimal color and flavor. After a long, slow fermentation the wine is racked off into French Oak barrels, 20% new, where it undergoes natural malolactic fermentation followed by aging for eight months before blending and bottling.
