From 3 acres of dry-farmed Pinot Noir vines deep in the emerald triangle, my final vintage of Creature is now in bottle, but by no mains contained.

Hand harvested by a marijuana trim squad September 15th, and trucked seven hours south overnight by the grower Mykal Coelho, this pristine Lost Coast fruit was destemmed into open top bins, with 10% Chardonnay included. Wild fermentation took about 12 days, before I gravity drained the free run into neutral French barriques. The pressings were kept separate, and after a natural malolactic fermentation in barrel, the wine was topped up and received a small dose of sulfur. On June 7th, we gravity drained each barrel into the bottling tank, and immediately bottled that afternoon for freshness.

Tasting notes: Alpine-esque Pinot, with Nebbiolo notes or roses, tar, and Rooibos tea. Mandarin orange, sour cherry, redwood duff, balsamic-tinged, with a granite/alluvial minerality on the palate, and lingering iced oatmeal cookie and cola flavors.

Alcohol 12.6%. Unfined and unfiltered. Chillable. 156 cases made.