St. Francis sources their Pinot Noir fruit from the cooler areas of Sonoma County, where cool air from the Pacific rolls in at night during the summer, dropping temperatures substantially. This natural air-conditioning is ideal for Pinot Noir allowing the grapes to develop deep flavors while retaining acidity. To capture the distinct characteristics of each vineyard, the lots are fermented separately 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.
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