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|Vineyard/Cellar Practices||Certified Organic|
Robert Sinskey is an atypical vintner: a native Californian and a wine guy who did not attend wine school, instead, he received a Bachelor of Fine Arts degree from Parsons School of Design in New York City. His life in wine began when a six-month assignment assisting his father turned into a thirty-plus year obsession, and soon he was putting down roots and starting a business growing “good to the earth” wines. Over the past 25 years he has grown his 100% organic and biodynamic certified winegrowing operation to encompass over 200 acres of vineyards in the Carneros and Stags Leap districts of Napa and Sonoma Valleys. This pinot noir from Los Carneros, comprising of 19 individually fermented lots that include 11 different heirloom selections and clones, is fermented with only natural yeast. After fermentation and blending, it is moved to the cave where it rests in 30% new French oak for a year. Full of life and richness—with classic notes of ripe red fruits, forest herbs, and an age-worthy structure—it has a bright and juicy mid-palate that leads to a luxuriously long, savory finish with supple tannin. Certified organic.