Domaine Anderson is nestled in the breathtaking, fog-cooled hillside and mountain terrain of Northern California’s Anderson Valley. The cooling marine layer that is characteristic of this region provides ideal conditions for the cultivation of pinot noir and chardonnay grapes. The wines are crafted with precision and care to express the uniqueness of the Anderson Valley terroir. The Estate Pinot Noir is made from grapes sourced exclusively from the winery's Anderson Valley vineyards, giving it complete control over farming practices and stewardship of the land.

Eight selected estate sites comprising heritage selections and Dijon clones were hand harvested during the cool nights of late August and early September 2015. Destemmed grapes were inoculated with commercial yeast and some tanks were allowed to spontaneous (indigenous yeast) ferment with 1-2 punchdowns per day for 12 days on skin before pressing. 100% 60-gallon French barrel ageing includes 19% new oak during an extended and cool malo-lactic fermentation lasting through the following spring. After 15 months in barrel, wine is blended and bottled with loose filtration.

Vibrant dark red color. Freshly crushed red cherry, plum skin and rose petal aromas. Round and rich palate makes for an easy-to-drink and fruit forward pinot noir with flavors of ripe raspberry, cranberry sauce and cinnamon bark spice. Supple tannin, good acidity and structure is in balance with a lingering and easy finish.