Phoenix ‘21
$60.00
In the 1960s, Chenoa’s grandparent’s Stephen and Justine Ashton, were young New York expats who left for the West, eventually landing in Glen Ellen, CA. They were entranced by the small, bohemian town 8 miles north of Sonoma, after communing at spiritual gatherings on Sonoma Mountain where they met working in a garden.
After 6 days of knowing each other, they were married and soon found a property on the foothills of Sonoma Mountain, certain this would be where they would spend the rest of their lives, which they indeed did. It was covered with centenarian Oak, Eucalyptus, Madrone and Manzanita trees, and below their quaint farmhouse was a small orchard in a 6 acre field. Chenoa’s grandfather, a stern and serious man who never drank more than two glasses of wine, was inspired to plant a vineyard after hearing stories of his Sicilian grandfather who made wine in Palermo.
At this time, Sonoma Valley’s wine industry was just burgeoning, and the hot varietals were Riesling, Pinot Noir, and Gewurztraminer, which Chenoa’s grandparents planted (minus the Riesling) on 4 acres. They were in their mid-20s, bursting with creativity and vivaciousness, determined to fulfill every dream they could conjure.
The Pinot Noir became the main varietal, and Chenoa’s grandparent’s hand-grafted the vines on St. George rootstock, and planted the vines themselves, with the aid of family and friends. The vineyard was organic, dry-farmed, head-trained, and the vines produced award winning wines until 2017, when the Nuns Fire destroyed the family’s property.
Believed that the vineyard was dead, the family let the site overgrow and it wasn’t until 2020, when Will and Chenoa were clearing the land to build a permaculture garden in early spring, that they discovered new vines alive and growing horizontally from the base of the old vine, in a tall uncut jungle of grass. Inspired, they immediately and painstakingly walked row by row discovering and staking the new vines. To their surprise, by the early summer 160 vines that were once seemingly dead had been reclaimed and were bearing clusters of grapes.
A year later, Will and Chenoa harvested the fruit, as their work a year prior assisted the vineyard in producing 1000lbs. A true miracle, considering the vineyard was deemed insufficient after the scorching blaze. A full circle moment, Will and Chenoa returned to where they first made wine in 2019.
Named Phoenix after Chenoa’s grandfather’s production company, this is a symbol of resilience, resurrection and reimagination after devastating loss.
The Pinot Noir was hand-harvested by Will and Chenoa. 25% Whole cluster, and 75% was de-stemmed and crushed into an open top fermenter, where it was punched down twice a day by hand for two weeks. It was pressed into French Neutral Oak where it aged for 14 months.
No additions or subtractions. Unfined, unfiltered.
Alcohol By Volume: 13%
Style: Red Wine
Varieties: 100% Pinot Noir
Vineyard: Ashton Vineyard
AVA: Sonoma Valley
Farming: Organic
Soils: Clough Series, alluvial
Harvest Date: 12-05-2021
Brix: 23
Cases Produced: 22
Fiber Art: Laura Basanta