Cherry, caramel and cola aromas are followed by a dusty oak, butterscotch and plum flavors, balanced acid with some pleasant oilyness in the late midpalate and slightly fresher acidity on the finish.
Davis Bynum Pinot Noirs showcase terroir, differences in flavor from distinct sites in the Russian River Valley. The Lindley's Knoll Pinot comes from a block growing in clay loam soils at our Jane's vineyard, in a neighborhood called the Santa Rosa Plain in the heart of the Russian River Valley. It's planted to a Swiss clone of Pinot Noir, called Wadenswil 2A, which was planted about 20 years ago. Warm days allow the fruit to ripen while the cool nights allow the vines retain acidity, which makes the Russian River Valley a world class winegrowing region.
We fermented a few tons of Wädenswil clone 2A in oak puncheons and macrobins, all of which were punched down by hand twice a day through fermentation. This type of small lot fermentation with punchdowns allows for good extraction from the grape, in aroma, flavor and mouthfeel. The native yeast fermentation elicited lots of red fruit notes, and complexity under that, with supple tannin structure and balanced acidity, which is the core of our desired style. The finished blend was made from about half of the oak fermented portion and half from the macrobin portion. Lindley's Knoll Pinot Noir shows complexity and an elegant sophistication, things that we enjoy from our vineyard in the heart of the Russian River Valley.