Dutton-Goldfield’s mission is to craft world-class wines that express the personalities of their cool-climate home, through a brightness of fruit, complexity, structure and balance. The winery was born of a handshake in a vineyard in 1998, when longtime colleagues and friends Steve Dutton and Dan Goldfield recognized this shared vision.

The Dutton Ranch Pinot Noir leads with a beautiful combination of sweet berries and woodsy spice, with black cherry, raspberry, and boysenberry aromas framed with violets, redwood brush, and cinnamon. In the mouth, the wine is both silky and lithe yet firm, with juicy sweet cherry and blackberry flavors edged with cranberry and spice box.

The fruit is hand sorted prior to destemming then gravity fed into small open top fermenters where the must is then cold soaked for 5 days in order to gently extract spice and fruit characters, while mitigating harsher tannins. We punch down up to 3 times daily, depending on the stage of the fermentation and the nature of the vineyard. Each vineyard block is fermented separately in order to maintain typicity, and to provide us with the most flexibility for blending. Our Pinots generally spend 14 to 20 days on the skins, according to the need of each fermentation. After fermentation, the individual lots are pressed and then racked into French oak barrels to age. We carefully blend our favorite lots in early spring. The final blend rests in barrel six months, marrying flavors and gaining complexity, until we bottle in August with minimal processing. Aged 10 months in French oak (40% new barrels).