100% Whole cluster.  Fermented in small open-top bins. 50% 1 year old French oak, 50% neutral oak. No racking.  20 months.   

This vineyard is true “deep end” - It’s the foggiest, coolest, and bottom of the valley.  Deeper soils, give bigger canopy, and often later ripeness.   Andy says the Wiley vineyard gives the unmistakable nose of tomato green.  It displays a classic light Pinot color.   Brickiness.   A little bit of black tea on the nose, a little mintiness.   Spice, fennel seed, cigar box, cedar box, leather.  Palate is all cherry/cherry-cola, a little sweet on the mid-palate.  Light body, and fresh, but it’s long and very elegant.    It doesn’t skip a beat!   Andy says this is the “classic old school” expression.   

It’s an excellent match with spicy food; north African, Morrocon, Portuguese cuisine, octopus braised with fennel, and smoky sausage.     Also whatever comes off the boat, like langoustine with cream sauce.