Kingston Family makes two Pinot Noirs: our flagship Alazan, and the more affordable Tobiano. The wines are made from blends of different blocks and different lots that are barrel-selected in the winery, just prior to bottling. Our winemaker selects the finest lots to make Alazan, and the next tier is used to make the Tobiano.
Our pinot noirs come from several different blocks in our vineyard. We work with several clones—777, which traces its origins back to Morey St. Denis, Valdivieso (a shot berry clone that is similar to Swan in the U.S.), Kingston "Grande" and Kingston "Chico", which are our own selections of Valdivieso and Concha y Toro (a small-clustered clone with a lot of color and tannin but less charm than the Valdivieso or 777).
Once we harvest our Pinot Noir grapes, we give them a long (5+ day) cold soak to extract more color and flavor while moderating the tannins. Using mostly native yeast, we ferment the grapes in a combination of 1-ton bins and 3- to 5-ton open top tanks, with pump overs and punch downs as needed.