Wines

2021 Jonive Russian River Valley Estate Pinot Noir: Harvested at night by hand seven times over 14 days, sorted in the field and again at the winery where we included 20% whole clusters. Fermented naturally, with no additions, for up to three and a half weeks, pressed gently into barrel where secondary fermentation was allowed to occur naturally for the next two months.

The resulting wine has a brilliant Burgundy color with a deep brooding nose that jumps out of the glass with aromas of orange peel, shiitake mushrooms, soy sauce, dried leaves and autumn berries. The wine is a great balance between red and black fruit notes that exploded on the pallet with earthiness, wood spice, fennel, dried citrus peel, and black tea. It is bright and fresh as well as deep and autumnal. The wine is expansive, but with restrained alcohol (13.5%) with an amazingly complex and long finish that brings you back for another sip, another glass and another bottle.

896 cases produced

Harvested September 14^th, 15^th, 16^th, 17^th, 19^th, 26^th & 27^th

20% whole clusters

14-month barrel aging in 73% new French oak barrels, 3% once used and 24% neutral

47% clone 115; 26% clone 777; 13% clone 667; 9% Pommard clone; 3% clone 828; 2% DB Selection

13.5% alcohol

Bottled December 13^th

2021 Jonive Russian River Estate Chardonnay: Harvested the night of September 20^th with the two clones kept separate. The clone 95 was pressed into tank where it was chilled, settled and racked, then allowed to ferment naturally for 12 days when it then went to barrel. The primary and secondary fermentations lasted in barrel until April 20^th, some seven months. The wine remained on its original lees until just prior to bottling. The clone 17/Robert Young chardonnay was pressed into tank and allowed to brown naturally before a natural fermentation occurred. This lasted for 15 days before going to barrel where it finished the last 12 days of primary fermentation and six weeks of secondary fermentation and it too rested on its original lees until just prior to bottling.

The wine has a typical straw color and complex aromas of lemongrass, nutmeg, Meyer lemon and a touch of passionfruit. It has an enveloping mouthfeel that is at once tart and linear as well as rich and expansive, a very unusual and beguiling combination of textures and mouthfeel. The browning of the clone 17 enables the wine to be rich, but at a lower alcohol (13.3%) and the clone 95 contributes beautifully fresh acidity. The pallet shows jasmine, honeydew melon, tarragon and lemongrass with a nice kiss of high-quality French oak. The extended lees contact gives the wine amazing length, energy and vitality.

353 cases produced

Harvested September 20^th

14-month barrel aging in 67% new French oak barrels, 20% once used and 13% neutral

61% clone 17/Robert Young and 39% clone 95

13.3% alcohol

Bottled December 14^th