The French credit soil types for the primary difference between a Burgundian Grand
cru—the top rating—and a lesser Première
cru, causing many to consider soil as the sole element defining terroir. Fortunately for California, other environmental factors—like climate, the health of the vines or the skill of the vineyardist and winemaker—have a much greater effect on wine quality than soil alone. Navarro produces over 40 vineyard lots of Pinot Noir each harvest and we sold off over 5,000 gallons of bulk 2018 Pinot wine, leaving only our best lots to blend. After selecting the wine for our Deep End
and Méthode à l'Ancienne
bottlings, there were 17 partial vineyard lots—the source of some of the wine included in our most expensive bottlings—that provided first-class wine for this less expensive bottling. The blend of fruit from our hillside and valley floor vineyards reflects Anderson Valley's terroir
in the crisp acidity and cherry-like flavors.
When the winery crew arrives in the morning, bins of night-harvested Pinot Noir are lined up. Ulises is forklifting bins of the fruit to be destemmed while the grapes are still cold—the low temperature delays fermentation. When we destem grapes we don't add anything, allowing the yeasts on the grape skins to multiply.