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Dai Crisp has managed this vineyard organically for several years now and the fruit has become highly sought after by many wineries. It’s a large vineyard with lots of blocks in a range of styles, but this one (a mixed planting of Pommard, Dijon 115, and Dijon 777 clones) has always been my favorite. So, when Dai approached me and asked if I would like the fruit from it, I could only weep and say thank you, yes, and did I say thank you enough?

I have no doubt this wine will make you a fan of Temperance Hill!

At 750 to 800 feet above sea level, it’s our highest vineyard, hence the brightest acidity.

Appearance: Near opaque dark crimson with a ruby edge

An interesting opening of violet and lilac takes us into a vibrant chorus of
blue fruits, echoed in a suggestion of warm grasses.

Medium weight, in the mouthfeel there is a clear textural impression of raw
silk, suggesting substance with refinement. Tannins integrated extremely
skillfully, no rough edges.

The fruit profile is indeed all blue as the nose signaled it would be; wanton
wild blueberries, damsons and plums, a relieving edge of cassis.

The finish is extended, integrated through all the way to the end and the
very last memory of what went before.

2008 Vintage Report

If ever there was a year when waiting paid off - this was it. We started off with a cold, wet spring, which set the stage for a smaller yield & a late bloom (July 3rd for most vineyards). Still, by then my instincts were telling me this could be a stunning vintage - and it was.

So what made 2008 so fantastic? Was it the short crop? Was it the cold spring? That's part of the story, but it's mostly about the finale. Each week of October brought a forecast of rain. Rain, rain, and more rain. Still, I wasn't read to pick. And guess what, each week the rain miraculously stayed away. We just had nice cool weather all month long. And we waited. By the end of the month we were bringing in fruit that was as close to perfect as it gets. All that cool weather allowed the flavors to develop to their maximum perfection, with the ideal structure of higher acid and modest tannins.
- Rob Stuart

At R. Stuart & Co. we hang our hat on blended Pinot noirs. The Big Fire Pinot and the Autograph are really the cornerstones of what we do.

Having said that, it’s still lots of fun to make single vineyard Pinot noirs. In 2007 I made six of them. All in small lots – just about 100 cases each – and all are unfined and unfiltered. We age them each for about 10 months in a combination of new to 5 year old French oak.

Taste and explore these wines for yourself.  Watching them unfold over the years is a fascinating and delicious pastime – I hope you enjoy it as much as I do.