One of the oldest vineyards in the state, Weber is a gem of a vineyard. Rob has been working with this fruit since 1994, and considers it an honor to do so. This vineyard was planted by grape growing pioneers Arthur and Vivian Weber in the early ‘70’s. Later they sold part of the original vineyard that was then renamed Ana. Our Weber block was planted in 1985. The Pinot noir is the Pommard clone planted on its own roots. The soil is Jory. Weber begins to fall off to the east and that may explain why the wine has a lot of texture. You’ll find spices of cinnamon, nutmeg, ginger, tamarind, and gentle but noticeable tannins. Typical flavors are dark fruit – plum and blackberry on the palate. The characteristic spiciness must linger in the soil here, because it’s always in the wine – think of a plum tart with a hint of nutmeg. The morning sun dries out the vines early in the day, and there isn’t too much heat in the afternoon. The structure of Weber tends to be somewhat masculine.
When the fruit comes in from the vineyard to the winery, the first thing we do is destem it -without crushing -into small I-ton fermenters. We use proprietaryyeast, which we’ve cultured from that year’s vineyard samples. Using strains from our many vineyards gives us some Weber complexity. Later in the fermentation process, we delestage (a kind of rack and return). The result is large, soft tannins -just the kind we like. We rarely use new oak in our cellar as we much prefer the gentle aging achieved with neutral French oak. In addition our reserve wines are never filtered. Our goal for each wine is just the right amount of soft tannins, balances with luscious fruit and bright acidity.