Pinot Noir vineyards in Marin County are scarce and nestled into the hills for shelter from the Pacific wind and fog. The favorable intersection of soil and climate determines the success of a vineyard in any appellation but making a geographical claim on quality in Marin is vainglorious; only about a hundred of the county’s half-million acres are planted to Pinot. Corda vineyard, the source for Terrien Pinot, is farmed by Mark Pasternak of Devil’s Gulch and sits 10 miles inland from Tomales Bay in an amphitheater of hills. Dry-farmed, sloping to the north-east with rows running along the contours, these are some of the variables that conspire to produce consistently low yields of intensely flavored, palm-small clusters.
These whole clusters are layered into the tank and after an initial pigéage and saignée the must passively ferments undisturbed for several weeks. Upon pressing, the dry free-run is blended with the slightly sweet press wine for completion of primary fermentation in barrel. Aged for 18 months in once-filled French barrels, the weight of the wine increases while the oak lingers in support. Fine-grain texture and bright aromas mark the character.