|Color & Type
Cherry Pie is 100% Pinot Noir and 100% Carneros. The blocks are carefully chosen for micro-lot fermentations to isolate the individual flavors and aromas. The majority of this wine is fermented in 500-liter French Oak Puncheons and punched down by hand. A portion is fermented in stainless steel tanks. The wine is aged in French Oak, a portion of which is the same puncheons the wine ferments in that year. The wine is never racked or filtered, and rests on gross lees for the entire aging period.
Cherry Pie is another innovative offering from visionary winemaker Jayson Woodbridge, creator of Hundred Acre and Layer Cake Wines. He was given a small allocation by the owners of Stanly Ranch in the Carneros AVA whose grapes were some of the most sought after Pinot Noir grapes in California, but future allocations would depend on the quality of the wine he made. After tasting his 2007 Pinot Noir from the barrel, and deeming it one of the best ever made from their grapes, the owners of the ranch granted him free rein to choose from the very best blocks of the property for his wine.
Then, in early 2008 while perusing New York’s Soho District, Jayson happened upon the Campton Gallery during its exhibition of paintings by artist TR Colletta and was particularly drawn to a compelling oil on canvas of a juicy, mouthwatering, hot-out-of-the-oven cherry pie. He instantly knew this was to be the label and the name for his Pinot Noir still in the barrel – Cherry Pie.
Cherry Pie Pinot Noirs are dazzling in their rich, layered, sensory excellence and are redolent of the flavors and aromas of something delicious baking in a warm kitchen – comforting, inviting, and with their rich, dense, dark fruit flavors, as American as – well, Cherry Pie.