2013 was a very special year for the Sonoma Coast appellation as the mild growing season and dry summer and fall kept rains away until well after the fruit was all picked. The grapes were handpicked at night and early morning to retain freshness and acidity. We 100% destemmed at the winery and then after a brief cold soak macerated separate lots in tank for about 12 days before pressing off. After being pressed, the lots went through 100% malolactic fermentation. Oak aging, with a mix of American and French oak for vanilla and spice notes, contributed body, finesse and well-balanced character. This is a robust and versatile blend that can span food types from red pasta sauces and mushroom dishes to roasts and barbecue. The smokiness from the Pinot Noir is a natural foil for duck as well as some Asian "red spiced" or dark-sauced foods, and don't neglect to try something like grilled marinated tofu.