The Wine

Together with legendary French winemaker Emile Peynaud, we believe that wine is at once “a reflection of the people who make it and the region that produces it.” Each year, we dedicate our energy and efforts to crafting one distinguished Pisoni Estate Pinot Noir which demonstrates our connection with the vineyard and communicates the nature of its hardy, granitic soils and the cragged, windswept hillsides that rise above it. We practice great vigilance over the fruit, aiming for modest yields in order to obtain our Estate Pinot Noir’s intense character, rich color, and exuberant aromatics. Production is extremely limited, varying annual between 500-800 cases. For information on obtaining these wines, click here. We also supply fruit to just a few artisanal producers of vineyard-designated wines.

This benchmark estate in the Santa Lucia Highlands

Jeb Dunnuck, Robert Parker's Wine Advocate
Each vintage spends its first year aging in barrel and its second resting in bottle before being released in September.
Each vintage spends its first year aging in barrel and its second resting in bottle before being released in September.

Winemaking

Successful wine is the result of holistic thinking and a synergy of parts. Vineyard manager Mark and vintner Jeff, his brother, work in close collaboration to pass on their father Gary’s vision. Just as Mark approaches growing and harvesting in the vineyards block-by-block, Jeff vinifies in small lots, hand-sorting grapes, observing, tasting, and testing them as they undergo native yeast fermentation, and supervising punch-down by hand. Our wine is the product of their joint sustained and meticulous attention.

Mark supervises harvest at night so that the chilled fruit is pristine when it arrives at our Sonoma county winery.
Mark supervises harvest at night so that the chilled fruit is pristine when it arrives at our Sonoma county winery.