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 our Anderson Valley terroir.

At an altitude of 325 feet, the Pinoli Vineyard is our coolest site in the Deep End of Anderson Valley on a south-facing gentle slope, 20 miles from the Pacific Ocean. The maritime influence allows for a slow, mild and long growing season for perfectly balanced flavors and acidity. Soils are made of loam mixed with alluvial fine gravels and light clays.

Often our last pick of the vintage, we hand-harvested during the early morning hours of September 9th, 2020.  Three fermentation batches were kept small and separate, using only spontaneous fermentation in small open tops with indigenous yeast. 10% whole berry/whole cluster was included in the fermentations. A combination of punchdown, pumpover and foot treading were used during an abbreviated 7-day skin-contact maceration before pressing in our basket press.  An extended and indigenous malolactic fermentation in neutral 60-gallon French oak barrels lasted through the following spring. The wine was barrel-aged for 15 months, racked and blended just before bottling in the winter.

Rich and balanced on the palate with juicy fruit aromas of dark-skinned black cherries and plums. A hint of dried herbs and forest floor add to the nuances of this wine.  Dried orange peel on the finish, long and smooth.

The 2020 growing season began with an unusually warm winter, followed by a hot, dry spring and persistent drought conditions. The Anderson Valley enjoyed some relief due to a mix of cool mornings followed by warm dry days. Overall, the 2020 vintage conditions intensified fruit flavors, producing wines of density, power and precision.

Pairs beautifully with dishes such as roasted pork tenderloin with a garlic and coriander rub, wild mushroom risotto, and cheeses like gouda and manchego.