# Savoy Vineyard Pinot Noir (2017)

- **Producer:** Littorai
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 13.2%
- **Average price:** €85
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, raspberry, strawberry, plum, violet, rose, black pepper, vanilla, cloves, cedar, toast, forest floor, wet leaves, mushroom, game, leather

## About this wine

Littorai Wines, founded in 1993 by Ted and Heidi Lemon, is a benchmark producer of biodynamic Pinot Noir and Chardonnay in California. Ted Lemon, who trained in Burgundy and was the first American hired as an estate winemaker there, focuses on expressing the unique terroirs of the true Sonoma Coast and Anderson Valley. The Savoy Vineyard, situated in the cooler northern end of Anderson Valley near Philo, was planted in 1991. It is widely recognized as one of the region's premier sites, featuring complex clay loam soils over sandstone and a climate heavily influenced by Pacific fog, which yields wines of exceptional elegance and longevity.

## Interesting facts

- Founder Ted Lemon was the first American ever hired as an estate winemaker in Burgundy, at Domaine Roulot in Meursault.
- Savoy Vineyard is widely considered a 'grand cru' site of the Anderson Valley, featuring a diverse mix of Pinot Noir clones.
- Littorai practices strict biodynamic farming, treating the vineyards as self-sustaining living organisms.

## Food pairing

This elegant Pinot Noir thrives alongside dishes that mirror its earthy undertones and bright acidity. The wine's moderate tannins and vibrant red fruit profile make it an exceptional partner for game birds, rich fish like salmon, and dishes featuring earthy mushrooms. The acidity cuts through fat beautifully without overwhelming delicate textures.

## Wine making process

Winemaker Ted Lemon employs traditional, low-intervention Burgundian techniques. The grapes are hand-harvested and sorted. Fermentation occurs in small, open-top fermenters using native yeasts. The 2017 vintage utilized a portion of whole clusters (typically around 15-25% depending on the block) to add structural complexity and aromatic lift. The wine was aged for approximately 16 months in French oak barrels, of which only about 25% were new, ensuring the oak integrates seamlessly without overpowering the delicate fruit. It was bottled unfined and unfiltered.