Our Pinot Noir grapes are sourced from several cool climate growing regions including Monterey and Santa Barbara County. This range of vineyards allows us to create a Pinot Noir that is crisp and complex yet approachable on the palate. We carefully picked our Pinot Noir during the cool night and morning hours. Once at the winery, the grapes were de-stemmed, gently pressed and cold soaked for several days prior to fermentation. We used both open top fermenters, which provide more intense color and soften tannins, as well as stainless steel, to protect Pinot Noir’s delicate fruit nuances. After fermentation, the wine is aged for six to eight months in French and American oak.






Fragrant aromas of cranberry, red cherry and spice lead to a lush palate of ripe red fruit. Medium in body, Lucky Star Pinot Noir has a round mouthfeel, smooth tannins and a lovely, lingering finish. A great partner with grilled salmon or tuna, roast chicken and pork tenderloin.






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