Matt Taylor Wines Pinot Noir Komorebi Vineyard Matt Taylor Wines Pinot Noir Komorebi Vineyard Matt Taylor Wines Pinot Noir Komorebi Vineyard Download PDF

Winery Matt Taylor Wines
VarietiesPinot Noir (massale)
Farming Practicesorganic, biodynamic, dry-farmed
SoilsGoldridge, fine sandy loam
Hectares/Acres6.25 acres
Altitude900 ft.
Harvest Techniquehand-harvested and hand-sorted in mid-September
Year Vines Were Planted2011
Fermentation2 whole-cluster, native co-ferments / first vineyard selection ferments in 35hL concrete tank / second selection ferments in 25hL French oak tanks / pressed after 30 days with free-run kept separate
Maturation20 months in 600L and 228L barrels
Sulfuryes / total SO2 30mg/L
Item NoT03002
Bottle Case12
Country United States
Region California
Sub-region Sonoma County
Matt Taylor Wines Pinot Noir Komorebi Vineyard

Considered the fringe of where grape growing is feasible in California, West Sonoma Coast has an expanding culture of eco-conscious vintners who embrace organic and biodynamic viticulture. The vines’ proximity to the Pacific expresses cooler temperatures from morning fog and ocean breezes. This, combined with a kaleidoscope of soils and elevated ridges that rise to 1,500 feet and an extraordinarily long growing season contributes to the wine’s overall heightened acidity, lower alcohol, and innate freshness.

The vines are dry-farmed organically and biodynamically on soils that have never seen chemicals. High-density plantings (3,600 vines per acre vs more typical 1,600) ensures stasis amongst the vines. 100% whole cluster fermentation, longer élevage in larger casks, and intentional bottle-aging are all married with the intent to be as minimalistic as possible. The parcel that grows Pinot Noir and Chardonnay is known as the Komorebi Vineyard because the 6.25-acre vineyard of Goldridge fine sandy loam is in close proximity to sequoia trees. In Japanese, the word “Komorebi” means “sunlight filtered through the leaves of trees.”