The grapes for the Lola bottling are sourced from two cool-climate vineyard sites in emerging growing regions for Sonoma Coast Pinot Noir. The first is situated in the eastern portion of the Petaluma Gap in the heart of the windy corridor and the second is a well-known site in Fort Ross Seaview. Once harvested the grapes ferment 30% whole cluster with native yeast. The wine is then aged for 11 months on its lees in 15% new French oak, with the remainder neutral.
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