The hazy pale light golden hue is evidence of subtle stirring of the lees and bottling without fining or filtration. Expressive aromas of green apple and apricot blossom with hints of honeysuckle and wet stone captivate the senses. Layers of bright white peach, crisp pear and zesty apricot showcase the vibrant acidity and minerality characteristic of the Fort Ross Vineyard’s coastal terroir.
The hazy pale light golden hue is evidence of subtle stirring of the lees and bottling without fining or
filtration. Expressive aromas of green apple and apricot blossom with hints of honeysuckle and wet stone
captivate the senses. Layers of bright white peach, crisp pear and zesty apricot showcase the vibrant acidity and
minerality characteristic of the Fort Ross Vineyard’s coastal terroir.
From our mountain vineyard that overlooks the Sonoma Coast and now part of the new Fort Ross-Seaview
American Viticultural Area, Fort Ross Vineyard & Winery produces limited quantities of single vineyard, Estate
grown, cool-climate Pinot Noir, Chardonnay and Pinotage. With spectacular views of the Pacific Ocean less than
one mile away, the vineyard is divided into 30 separate blocks, one-half to two acres in size, that range in elevation
from 1700 down to 1200 feet above sea level. Owners, Lester and Linda Schwartz and their small crew began
preparing the 50 acre vineyard in 1994. It took them 4 years of preparation before they could begin planting. The
year 2000 marked the first vintage from the Fort Ross Vineyard.
The 2012 vintage got off to a very slow start. It was cold and wet throughout the spring so the buds did not swell
until surprisingly late in the season. As budbreak was so late, the weather was generally warm and stable during
bloom – except for one worrying rainy day that did not affect the crop – only our composure. With such a late start
to the vintage, there was less time left to ripen the grapes so we dropped a significant amount of fruit early on so that
each vine would have less fruit to ripen and the harvest would not stretch on into inclement weather. The season
veered between cold and extreme heat. We harvested when the weather was cooler and we were very satisfied with
the quality of the fruit. Harvest began at the beginning of September and carried on through mid-October.
The grapes were handpicked during the cool hours of the night in small two-gallon picking trays then hand sorted in
the vineyard and gently whole cluster pressed at the winery. After pressing, the juice was put into barrels and
underwent primary and malolactic fermentation in a combination of 15% new and 85% used French oak. This
discrete use of new oak allowed the fruit to shine. This wine is comprised of 100% small berried old Wente with its
luscious fruit and grace. This heritage field selection has full, complex flavors that are intensified by the small size of
both the bunches and the berries.
213 cases, 750ml
SELECTIONS: 100% Wente field selection