• Our 2021 Black Knight Pinot Noir focuses on a single clone that we believe makes some of the Best Pinot Noir available:

    667 - harvested on October 6th at 25.70 brix.

    This lot was inoculated with RA17 oenological yeast and fermentations were conducted in small open-top fermentors with punch-downs done by hand twice per day.

    After a twelve day fermentation this lot was pressed slowly up to 1.2 bars of pressure into neutral French oak barrels. After four months of aging this lot was racked into a Gamba Jupille medium-plus barrel. Aging in barrel would continue for an additional eight months.

    Our 2021 Black Knight Pinot Noir was bottled on September 22nd, 2022 with 14.21% alcohol, 6.2 g/L total acidity and a pH of 3.78. Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free (less than 0.06 grams per bottle). No filtering, fining agents or animal products were used in the production of this wine.

  • Our 2021 Black Knight Pinot Noir focuses on a single clone that we believe makes some of the Best Pinot Noir available:

    667 - harvested on October 7th at 25.0 brix.

    Fort he fermentation we inoculated with RA17 oenological yeast. Fermentations were conducted in small open-top fermentors with punch-downs done by hand twice per day.

    After a twelve day fermentation this lot was pressed slowly up to 1.2 bars of pressure into neutral French oak barrels. After four months of aging it was then racked into a Gamba Jupille medium-plus barrel.Aging in barrel would continue for an additional sixteen months.

    The 2019 Black Knight Pinot Noir was bottled on September 18th, 2020 with 14.20% alcohol, 6.2 g/L total acidity and a pH of 3.54. Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free. No filtering, fining agents or animal products were used in the production of this wine.

  • Our 2019 Cabernet Franc was harvested on September 26th at 22.70 brix where it was hand sorted, destemmed and crushed into small open-top vessels for fermentation. On September 27th we inoculated the lots BM 4x4 oenological yeast. That same evening the 2020 fires broke out.

    We did not have access to the winery for four days but were able to continue our winemaking efforts on October 1st. Due to the extreme circumstances there are limited records of the fermentation process. After the fermentations were complete one lot was placed into a once used barrel while the other was placed into a new Gamba Jupilles barrel.

    After twenty two months of aging our 2020 Cabernet Franc was bottled on September 1st 2022 with 14.21% alcohol, 8.4 g/L total acidity and a pH of 3.80. Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free (less than 0.15 grams per bottle). No filtering, fining agents or animal products were used in the production of this wine.

  • Our 2019 Cabernet Franc was harvested on October 18th at 26.10 brix where it was hand sorted, destemmed and crushed into small open-top vessels for fermentation. On October 19th we inoculated the lots with F15 oenological yeast for fermentation.

    After a sixteen day fermentation the Cabernet Franc was pressed off into French oak barrels for aging. One lot was placed into a once used barrel while the other was placed into a new Sylvain Grand Reserve barrel.

    After twenty two months of aging our 2019 Cabernet Franc was bottled on September 17th 2021 with 15.30.% alcohol, 6.6 g/L total acidity and a pH of 3.97 Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free (less than 0.15 grams per bottle). No filtering, fining agents or animal products were used in the production of this wine.


  • Our 2020 Single Barrel Merlot was harvested on September 15th at 26.73 brix where it was hand sorted, destemmed and crushed into small open-top vessels for fermentation. Two separate lots were created by utilizing two different yeast strains: BM 4x4 and F15 oenological yeasts.

    After a fifteen day fermentation this small lot was pressed of into new Gamba G7 French oak barrels.

    After twenty two months of aging our 2020 Single Barrel Merlot was bottled on September 1st 2022 with 14.77% alcohol, 6.5 g/L total acidity and a pH of 3.81. Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free (less than 0.38 grams per bottle). No filtering, fining agents or animal products were used in the production of this wine.

  • Our 2019 Merlot was harvested on October 7th at 26.73 brix where it was hand sorted, destemmed and crushed into small open-top vessels for fermentation. Two separate lots were created by utilizing two different yeast strains: BM 4x4 and F15 oenological yeasts.

    After a fifteen day fermentation this small lot was pressed of into a new Gamba G7 French oak barrel.

    After twenty two months of aging our 2019 Single Barrel Merlot was bottled on September 17th 2021 with 15.79% alcohol, 6.4 g/L total acidity and a pH of 3.81. Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free. No filtering, fining agents or animal products were used in the production of this wine.

  • Our 2018 Single Barrel Merlot was harvested on September 26th at 25.36 brix where it was hand sorted, destemmed and crushed into small open-top vessels for fermentation. Two separate lots were created by utilizing two different yeast strains: BM 4x4 and F15 oenological yeasts.

    After a nineteen day fermentation this small lot was pressed of into a new Gamba G7 French oak barrel.

    After twenty two months of aging our 2018 Single Barrel Merlot was bottled in August 2020 with 15.63% alcohol, 7.4 g/L total acidity and a pH of 3.68. Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free (less than 0.15 grams per bottle). No filtering, fining agents or animal products were used in the production of this wine.

  • Our 2017 Single Barrel Merlot was harvested on September 29that 23.98 brix where it was hand sorted, destemmed and crushed into small open-top vessels for fermentation. Two separate lots were created by utilizing two different yeast strains: BM 4x4 and F15 oenological yeasts.

    After a sixteen day fermentation this small lot was pressed of into a new Gamba Allier French oak barrel.

    After twenty two months of aging our 2017 Single Barrel Merlot was bottled on August 7th 2021 with 15.10% alcohol, 3.73 g/L total acidity and a pH of 3.73. Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free (less than 0.06 grams per bottle). No filtering, fining agents or animal products were used in the production of this wine.

  • Our 2016 Merlot was harvested on September 22nd at 26.08 brix where it was hand sorted, destemmed and crushed into small open-top vessels for fermentation. This lot was fermented with BM 4x4 oenological yeast.

    After a nineteen day fermentation this small lot was pressed of into a new Sylvain Grand Reserve French oak barrel.

    After twenty two months of aging our 2016 Single Barrel Merlot was bottled in August 2018 with 15.35% alcohol, 7.6 g/L total acidity and a pH of 3.67. Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free (less than 0.15 grams per bottle). No filtering, fining agents or animal products were used in the production of this wine.

  • Our 2015 Single Barrel Merlot was harvested on September 4th at 24.47 brix where it was hand sorted, destemmed and crushed into small open-top vessels for fermentation. This lot was fermented with BM 4x4 oenological yeast.

    After a nine day fermentation this small lot was pressed of into a new Sylvain Grand Reserve French oak barrel.

    After twenty two months of aging our 2015 Single Barrel Merlot was bottled on August 17t, 2017 with 14.06% alcohol, 6.2 g/L total acidity and a pH of 3.67. Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free (less than 0.06 grams per bottle). No filtering, fining agents or animal products were used in the production of this wine.

  • Our 2014 Single Barrel Merlot was harvested on September 20th at 25.90 brix where it was hand sorted, destemmed and crushed into small open-top vessels for fermentation. This lot was fermented with BM 4x4 oenological yeast.

    After a eleven day fermentation this lot was pressed of into a new Sylvain Grand Reserve French oak barrel.

    After twenty two months of aging our 2014 Single Barrel Merlot was bottled in August 2016 with 15.09% alcohol, 6.8 g/L total acidity and a pH of 3.67. Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free. No filtering, fining agents or animal products were used in the production of this wine.

  • Our 2013 Single Barrel Merlot was harvested on September 7th at 25.83 brix where it was hand sorted, destemmed and crushed into small open-top vessels for fermentation. This lot was fermented with BM 4x4 oenological yeast.

    After a ten day fermentation this lot was pressed of into a new Sylvain Grand Reserve French oak barrel.

    After twenty two months of aging the 2013 Single Barrel Merlot was bottled in August 2015 with 14.61% alcohol, 6.6 g/L total acidity and a pH of 3.67. Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free. No filtering, fining agents or animal products were used in the production of this wine.