Machado Pinot Noir

Only neutral barrels are employed. We strive for whole cluster fermentation. We farm with a focus of ripening the stems alongside the fruit, allowing the cluster to be in harmony. Working with the stems allows for wines that are structured, earthy and balanced with our beautiful Sta. Rita Hills fruit. We often use the analogy of roasting fish or meat on the bone, the bone offers complex flavors very different than taking it off of the bone to cook it. All of the wines are produced with the intention of aging and cellaring for at least 10 years and can easily be enjoyed after 15 years.

Looking to secure a mirror-image sister ranch to 3-D, we began working with the Machado family in the winter of 2008. Our fifteen-acre parcel on their land is located adjacent to Clos Pepe and immediately behind the recently-planted Kessler-Haak vineyard. The site is marked by a gorgeous rolling terrain with sandy clay loam soils.
At Machado, the majority of the planting is dedicated to pinot noir with equal amounts of such selections as Pommard, Merry Edwards, Mount Eden and 459. In addition to pinot noir, we also planted a small, two-acre plot in the sandiest portion of the field to the Sweeney Canyon selection of chardonnay.