# "The Estate" Pinot Noir (2018)

- **Producer:** Wayfarer
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €100
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** raspberry, strawberry, cherry, plum, blackberry, blueberry, orange, rose, violet, herbaceous, vanilla, cloves, smoke, cedar, dried cranberry, game, leather, mushroom, forest floor, wet leaves

## About this wine

Wayfarer was founded by Jayson Pahlmeyer, the legendary figure behind Napa Valley's historic Pahlmeyer Winery, and is now led by his daughter, Cleo Pahlmeyer. Located on King Ridge in the remote Fort Ross-Seaview AVA of the Sonoma Coast, the estate sits at an elevation of 1,100 feet, just four miles from the Pacific Ocean. Surrounded by towering redwood forests, this extreme coastal vineyard sits high above the fog line, creating a natural 'suntrap' where cold ocean winds meet intense mountain sunshine. Legendary winemaker Helen Turley originally discovered the organic farm and predicted it would become 'the La Tache of California' due to its extraordinary potential for world-class Pinot Noir.

## Interesting facts

- Legendary winemaker Helen Turley discovered the site and predicted it would become 'the La Tache of California.'
- The vineyard features a complex mosaic of 11 distinct Pinot Noir clones, including a proprietary 'suitcase' clone from Burgundy.
- Perched at 1,100 feet elevation, the estate sits above the fog line, just four miles from the cold Pacific Ocean.

## Food pairing

This high-acid, medium-plus-bodied Pinot Noir pairs beautifully with rich, fatty fish like salmon and gamey meats like duck or lamb. The wine's vibrant acidity cuts through the richness of these dishes, while its fine-grained tannins complement savory, earthy flavors like mushrooms and truffles without overpowering them.

## Wine making process

The winemaking process at Wayfarer is guided by winemaker Todd Kohn, emphasizing precision and minimal intervention. Grapes are hand-picked in the cool pre-dawn hours and hand-sorted before being almost entirely destemmed. Following a cold maceration of 5 to 7 days, the juice undergoes a native yeast fermentation in small, temperature-controlled tanks for over two weeks. Only free-run juice is utilized. The wine is aged for 15 months in French oak barrels (58% new) sourced from elite cooperages including François Frères, Rousseau, and Remond. To preserve its natural texture and complex aromatic profile, the wine is bottled unfined and unfiltered.