For us, L’Espérance Pinot Noir is always the most anticipated release. It is the one that sets the tone and embodies all of the challenges, determination, sacrifice that comes with crafting compelling Pinot Noir.
In 2013 as the planets aligned, we decided that the time was right to put that “Bertheau” philosophy to the test. From the vineyard nestled in the redwood forest, we selected the very best grapes through multiple passes at harvest and with 50% whole cluster fermentation. We aged the wine in ONE 600 liter barrel, with this vintage we felt we it could age for an extended time…we waited, AND WAITED…for 28 Months…to create SOLITAIRE.
Expect great fascination from this incredibly aromatic, exotic and elegant Pinot Noir. Nouveau Monde is the pure expression of our Philosophy: To focus on a single clone to craft a wine that beautifully marries the virtues of both Volnay and Pommard.
Sonatera 2013… Soliste’s first born, coming of age.
In 2005 we made our first Sonatera Pinot Noir from the family vineyard (only 143 cases produced, that’s it!); Located in a unique site we believed would enable us to craft wines with a style that might satisfy our infatuation for the great Burgundies that we love.
Sonatera is a totally seamless and seductive Pinot Noir that captures the style of the year and the personality of this unique vineyard. Exceptional!!!
In 2010, we singled out a unique barrique with the purest aromas and structure. The wine was aged for 44 months (nearly four years) until the Beast was tamed. La Sauvage is extraordinary in complexity and depth; a great paradox of muscular aromas and silky texture.
This Syrah is a muscular, powerful wine with trademark Soliste elegance, length and balance. It has the finesse of a great Côte Rôtie or Hermitage but the animal power of a Cornas. It also has the ability to age for decades. Out of the Shadows comes from a sliver of a vineyard in the Bennett Valley hills.
St Andelain is our homage to the incomparable late Didier Dagueneau. Born from a single organic vineyard, the grapes were destemmed and allowed 36 hours of skin contact to create unique richness and depth. After pressing we barrel fermented and aged for 16 months in Didier’s creation, the Cigar Barrel. There is no malolactic fermentation to preserve acidity, verve and length.
