Ted and Heidi Lemon began wine-making in Sonoma in 1992 after Ted both studied and worked in Burgundy and was, in fact, the first American to be employed as a wine-maker in Burgundy. They researched the Californian coast to find the best site for Pinot and Chardonnay and selected the cooler Littorai coastal zone with it's daily cooling fogs as the perfect site. They farm biodynamically. These are 'cool climate' wines. I really struggle with the warmer zone Pinots which so often lose their freshness and elegance. This has energy and the Pinot backbone that is crucial for quality. It is 13% ABV. It is lightly perfumed has ripe cherry character with some herbal notes and spice.
