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Our Vineyards

California

Old Saint George, Filigreen Farm, Anderson Valley, Mendocino County

"Old Saint George" is a block selection of Filigreen Farm -- a biodynamic farm northwest of Boonville, CA -- in Mendocino County. This approximate-40 acre farm is owned and operated by Stephanie and Chris Tebbutt. We source two blocks from Filigreen: Old Saint George and The China Block.

The Old Saint George block is located north of the Tebbutt household. Originally planted to Chenin Blanc on St. George rootstock in 1951, the vineyard was grafted over to Pinot Noir in 1991. We named this block for the old St. George rootstock planted here, which produces a slowly-ripened, very delicate Pinot Noir. We have fermented this block separately and variously over the past four years, choosing at times neutral new oak barrels, macro-bins, stainless steel, and concrete for primary fermentation, with varying levels of stem inclusion. We have found this block does best with short, hot, whole-cluster ferments in concrete, with aging in all neutral French barrels.

This delicate and highly aromatic Pinot Noir is best served cool. Oysters or caviar make an exceptionally fine accompaniment, as do soft to semi-firm mild goat cheeses like Goat Brie and Triple-Cream Brie.

The China Block, Filigreen Farm, Anderson Valley, Mendocino County

The China Block, like its older sibling Old Saint George on the north side of the property, is a part of Chris and Stephanie Tebbutt's 40-acre biodynamic Filigreen Farm northwest of Boonville, CA in Anderson Valley. Planted south of the Tebbutt's home, this block is named for a grove of Chinese bamboo Chris planted in the early '70's between the vineyard and Anderson Valley Way. The China Block has a mystical, Asian feel, especially when the bamboo sways in the wind through the valley. This block of Dijon-clone Pinot Noir was planted in 2005.

We have found over the past five years we have made this wine that we prefer it lightly destemmed, fermented in stainless steel, and aged in a combination of new and used French oak barrels. This block of Pinot Noir displays mostly red-berry notes and a mild spicyness, with intriguing mushroomy, earthy, and petrichoral notes -- the earthy scent produced when rain falls on dry soil. ("Petrichor" is constructed from Greek petra (πέτρα), "rock", or petros (πέτρος), "stone", and īchōr (ἰχώρ), the fluid that flows in the veins of the gods in Greek mythology.)

This medium-bodied and mildy juicy Pinot Noir is best served cool. Particularly popular for the Thanksgiving Holiday, we prefer it with roast chicken or turkey and our mushroom stuffing, but it also pairs with  as do soft to semi-firm mildly stinky cheeses like Triple-Cream Brie, Drunken Goat, or Tête de Moine.

We have fermented this block separately and variously over the past four years, choosing at times neutral new oak barrels, macro-bins, stainless steel, and concrete for primary fermentation, with varying levels of stem inclusion. We have found this block does best with short, hot, whole-cluster ferments in concrete, with aging in all neutral French barrels.

Sourced from the biodynamically farmed Filigreen Farm on the southwest flank of Anderson Valley, our selection of Pinot Noir is surrounded by an old grove of Chinese bamboo and is therefore named "The China Block." The 2016 vintage was fermented on native yeasts, with 50% whole clusters, and was pressed entirely by hand in our old hand-crank press. The wine completed malolactic fermentation naturally in barrel, and aged twelve months in French oak barrels, 20% new. We performed one racking to stainless steel for one month prior to bottling, unfined and unfiltered. What we love about this wine: the interplay and balance of blackberry acidity with sour cherry sweetness. Five barrels; 141 cases produced.

 

Who What Where When Why. Also sourced from the biodynamically farmed Filigreen Farm, the “Old Saint George” is selected especially from heritage clone Pinot Noir grafted onto 65-year-old Saint George rootstock. This block ripens more slowly than the rest of the vineyard, and produces wines of greater flavor sophistication and higher acidity.

Aodhan Vines

Who What Where When Why. Also sourced from the biodynamically farmed Filigreen Farm, the “Old Saint George” is selected especially from heritage clone Pinot Noir grafted onto 65-year-old Saint George rootstock. This block ripens more slowly than the rest of the vineyard, and produces wines of greater flavor sophistication and higher acidity.

Oengus Vines

Who What Where When Why. Also sourced from the biodynamically farmed Filigreen Farm, the “Old Saint George” is selected especially from heritage clone Pinot Noir grafted onto 65-year-old Saint George rootstock. This block ripens more slowly than the rest of the vineyard, and produces wines of greater flavor sophistication and higher acidity.

--- mildly stinky cheeses like Drunken Goat, or the flamboyant Tête de Moine.

Etain Vines

Who What Where When Why. Also sourced from the biodynamically farmed Filigreen Farm, the “Old Saint George” is selected especially from heritage clone Pinot Noir grafted onto 65-year-old Saint George rootstock. This block ripens more slowly than the rest of the vineyard, and produces wines of greater flavor sophistication and higher acidity.

Aisling Vines

Who What Where When Why. Also sourced from the biodynamically farmed Filigreen Farm, the “Old Saint George” is selected especially from heritage clone Pinot Noir grafted onto 65-year-old Saint George rootstock. This block ripens more slowly than the rest of the vineyard, and produces wines of greater flavor sophistication and higher acidity.

Rowan Vines

Who What Where When Why. Also sourced from the biodynamically farmed Filigreen Farm, the “Old Saint George” is selected especially from heritage clone Pinot Noir grafted onto 65-year-old Saint George rootstock. This block ripens more slowly than the rest of the vineyard, and produces wines of greater flavor sophistication and higher acidity.

Findabair Vines

Who What Where When Why. Also sourced from the biodynamically farmed Filigreen Farm, the “Old Saint George” is selected especially from heritage clone Pinot Noir grafted onto 65-year-old Saint George rootstock. This block ripens more slowly than the rest of the vineyard, and produces wines of greater flavor sophistication and higher acidity.

Willamette Valley

Aoife Vines

Who What Where When Why. Also sourced from the biodynamically farmed Filigreen Farm, the “Old Saint George” is selected especially from heritage clone Pinot Noir grafted onto 65-year-old Saint George rootstock. This block ripens more slowly than the rest of the vineyard, and produces wines of greater flavor sophistication and higher acidity.

Saoirse Vines

Who What Where When Why. Also sourced from the biodynamically farmed Filigreen Farm, the “Old Saint George” is selected especially from heritage clone Pinot Noir grafted onto 65-year-old Saint George rootstock. This block ripens more slowly than the rest of the vineyard, and produces wines of greater flavor sophistication and higher acidity.

Fionnoula Vines

Who What Where When Why. Also sourced from the biodynamically farmed Filigreen Farm, the “Old Saint George” is selected especially from heritage clone Pinot Noir grafted onto 65-year-old Saint George rootstock. This block ripens more slowly than the rest of the vineyard, and produces wines of greater flavor sophistication and higher acidity.

Eastern Oregon

Broen House

Who What Where When Why. Also sourced from the biodynamically farmed Filigreen Farm, the “Old Saint George” is selected especially from heritage clone Pinot Noir grafted onto 65-year-old Saint George rootstock. This block ripens more slowly than the rest of the vineyard, and produces wines of greater flavor sophistication and higher acidity.

Ardal Vines

Who What Where When Why. Also sourced from the biodynamically farmed Filigreen Farm, the “Old Saint George” is selected especially from heritage clone Pinot Noir grafted onto 65-year-old Saint George rootstock. This block ripens more slowly than the rest of the vineyard, and produces wines of greater flavor sophistication and higher acidity.