2010 Le Caprice Estate Pinot Noir vineyard and winemaker notes:

Seaview Vineyard Peter Michael Estate High above the Sonoma Coast Planted: 2006-2007

Pinot Noir selection: Finest field selection from a Grand Cru of Burgundy

Elevation: 1,000–1,500 feet Soil: a patchwork of rocky alluvial sediments, decomposing volcanic material, and clay Exposure: East–northeast

he 2010 growing season was exceptionally cool. A mild, wet spring resulted in late bud break, and the fruit set was lighter than normal. Balancing our vines to one cluster per shoot fur-ther reduced the yields to about one ton per acre. From veraison until harvest, we enjoyed sunny and mostly mild conditions. A few hot days in August accelerated maturation, giving us an ideal ripening season. The high altitude microclimate of our vineyard prevented the fog from further slowing ripening. Harvest occurred a few weeks later than normal, and the grapes from our Seaview estate were beautiful, compact clusters with petite concentrated tasty berries. Low yields resulted in intense densely flavored wines. Le Caprice, French for “The Freak,” as in “of nature,” aptly de-scribes this rough vineyard terroir, and is also an ode to the fickle nature of the Pinot Noir grape. Situated between 1,025 and 1,450 feet above sea level on steep mountain slopes, the vineyard faces east and northeast, benefiting from both the cooling influence of the Pacific Ocean and the mild sunny mountain climate. The soil is a composite of clay, silt and volcanic gravels, which help the wine display polished tannin, body and a hint of graphite. Le Caprice is the most fruit forward of our trio of Pinot Noir vineyards.Deep red ruby color and bright crimson tinge is the clear identifier for Le Caprice. The vineyard shows its signature characteristics of red forest fruit coupled with aromas of red cherry liqueur, currant, raspberry, strawberry, fresh leather and graphite. The 2010 vintage is refined and expressive with intense concentration in the mouth. The finish lingers both aromatically and subtly on the palate. The wine will age gracefully for a decade.Harvested: September 28, 2010 to October 5, 2010100% naturally fermented using native yeastsAged 16 months in 33% new French oak barrels from select artisan coopers Bottled unfined and unfiltered February 1, 2012