Pinot Noir, Sonoma Valley, California
“I hate that I’m turning into a person that likes pinot noir.” – Brent Mayeaux, Stagiaire. Now it’s your turn…say it with us, pinotforpresident! Winemaker Brent’s lineup is about enthusiasm, intellect & stirring up your preconceptions of New-California. With some serious experience under his belt – Philippe Bornard anyone? – Brent’s charming négociant project took its name from his ‘intern’ status working in France, encapsulating “humility, impermanence & the pursuit of knowledge”. Dry-farmed, the 24-year-old terroir-swayed pinot rests on sandstone heavy soils at 1700-1800 feet over Monterey Bay and creates wines that feel to Brent like his favourite Alsace pinots (yum). The blend of whole-cluster and destemmed fruit relaxes for 3-4 weeks of maceration, pulling dressed-up tannins, before aging in barrel for a year loosening its tie. Finicky friends, cherry CONCENTRATE levity, iodine, a baby amount of spice(s), fleshy tactility, dovetailing herbaceousness & immaculate earth. Enjoy with a Swiss Chalet smörgåsbord.
