Migration Pinot Noir 2020
2020 SO N O M A COA ST P I N OT N O I R
Migration is dedicated to crafting wines from the finest cool-climate winegrowing regions highlighting lush fruit, bright acidity and impeccably balanced oak. This dedication has taken us to the storied vineyards of California’s Sonoma Coast, where clockwork fog and Goldridge sandy loam soils have contributed to a Pinot Noir with beautiful high-tone red fruit flavors of cherry, cranberry and strawberry and enticing hints of orange-cinnamon spice.
V I NTAG E N OTE S
While the 2020 North Coast growing season began with a mild winter and less than average rainfall, there was enough precipitation to provide ample soil moisture. After an early and ideal budbreak, temperate weather throughout spring and summer produced balanced canopies and steady shoot growth, with relatively small berries. Mid-August brought a week of temperatures over 100º F, providing a final push towards optimal ripeness for our Sauvignon Blanc, Chardonnay, and select Pinot Noir vineyards. While late-season wildfires in Northern California brought logistical challenges, we were able to
successfully pick our North Coast vineyards during a very busy, truncated harvest, resulting in beautifully pure and aromatic white wines, and lush, spicy and concentrated reds.
WI N E M A KI NG NOTES
Sourced from some of the finest cool-climate vineyards on the Sonoma Coast, this alluring Pinot Noir reveals inviting layers of ripe cherry, strawberry, rose petal, carraway and plum. On the palate it is lush, cohesive and impeccably balanced, with fine-grained tannins carrying the wine to a long, silky finish.
W INE M A KIN G
A PPE L L A T I O N Sonoma Coast
V AR I E T AL
CO M P OS I T I O N
100% Pinot Noir
OA K & A G I N G Aged 10 months in 100% French oak
40% new, 60% neutral
K E Y C O O PE RS François Frères, Rousseau, Gillet, Damy, Boutes A L C OH OL 13.9%
C LO N E S Pommard, 115, 667, 113, Calera, 777, 828 PH 3.64
SO I LS Goldridge sandy loam, Yolo series A C I D IT Y 0.59 g/100 ml
F ER M EN T A T I O N 10-14 days fermentation at 85°F
Small lot open top fermentations, 3-5 days of cold soak, daily punch downs