The soulful expression of a single “suitcase clone”, The Traveler pays homage to the legendary journey of the original vine cutting from Burgundy’s most revered vineyard. Deep ruby red in hue, the nose on this wine opens gently with fresh floral notes of lavender and violet segueing to blackberry, boysenberry, cranberry and raspberry. Exceptionally focused, the structure is elegant with fine-grained tannins that present grip and finesse in concert. With time in the glass, the wine blooms and deepens, displaying notes of wild red berries, roasted nuts and vanilla bean while sustaining its bright acidity. The intriguing finish lingers long with minerality and ringing aromatics. This focused, complex wine invites further aging to fully reveal its remarkable eloquence and power.
We hand-picked and hand-sorted the fruit, reserving 22% for whole-cluster fermentation prior to de-stemming. The remaining berries were de-stemmed and hand-sorted again before transfer to tank. Five to seven days of cold maceration preceded more than two weeks of 100% native yeast fermentation. The fruit was then gently pressed, its free-run juice transferred to 63% new French oak barrels for 15 months of aging.
The soulful expression of a single “suitcase clone”, The Traveler pays homage to the legendary journey of the original vine cutting from Burgundy’s most revered vineyard. Deep ruby red in hue, the nose on this wine opens gently with fresh floral notes of lavender and violet segueing to blackberry, boysenberry, cranberry and raspberry. Exceptionally focused, the structure is elegant with fine-grained tannins that present grip and finesse in concert. With time in the glass, the wine blooms and deepens, displaying notes of wild red berries, roasted nuts and vanilla bean while sustaining its bright acidity. The intriguing finish lingers long with minerality and ringing aromatics. This focused, complex wine invites further aging to fully reveal its remarkable eloquence and power.
We hand-picked and hand-sorted the fruit, reserving 22% for whole-cluster fermentation prior to de-stemming. The remaining berries were de-stemmed and hand-sorted again before transfer to tank. Five to seven days of cold maceration preceded more than two weeks of 100% native yeast fermentation. The fruit was then gently pressed, its free-run juice transferred to 63% new French oak barrels for 15 months of aging.
2 people found it helpfulJul 24th, 2014
Extraordinary Pinot reminiscent of an aged Burgundy. Earth, cherry and vanilla.
Extraordinary Pinot reminiscent of an aged Burgundy. Earth, cherry and vanilla.
1 person found it helpfulMay 27th, 2016
Gold Rige soil, extreme Sonoma Coast with suitcase Clone Pinot!! But this if you can't afford DRC ))
Gold Rige soil, extreme Sonoma Coast with suitcase Clone Pinot!! But this if you can't afford DRC ))
1 person found it helpfulApr 10th, 2015
Sonoma County, California, USA
