The field selections planted in the Occidental vineyards represent years of experimentation and refinement. Back in the early 1990s, the initial field selections were collected from two Grand Cru vineyards in Vosne-Romanée. Steve first propagated these selections as individual mother vines in order to identify which selections had the desired characteristics to be used in future Occidental plantings. Occidental’s approach to farming seeks to develop vineyards that are as naturally self-regulating as possible. Yields average less than two tons per acre. The low crop levels and the meticulous work of the vineyard crews are of critical importance in farming vineyards in such close proximity to the ocean.

Picking decisions are based on flavor, physiological maturity, and on natural acidity and pH to preserve freshness and energy. All fruit is harvested by hand at night and arrives cool at the winery the next morning, where it is carefully sorted twice. The goal is to leave the maximum number of uncrushed, whole berries in each fermenter. The vineyard blocks with more millerandage are fermented with 20-30% whole clusters. Each vineyard block is fermented separately in order to capture as much individual site character as possible. Native yeast fermentations begin in 7-10 days and proceed to dryness in less than three weeks. Punchdowns are used only as needed to distribute the heat of fermentation, ensuring the most gentle extraction. After fermentation is complete, the tanks are drained and only the free-run wine (Occidental does not own a press) is transferred by gravity into François Freres barrels (30% new) to age in a cold, underground cellar. Native malolactic fermentations usually begin by the end of December and are complete by the spring of the following year. The wine is bottled unfined and unfiltered with a minimum level of SO2, usually before the New Year.

The Bodega Headlands and Bodega Ridge properties comprise 85 acres of vineyard and are the heart of Occidental. These vineyards define the western edge of where Pinot Noir can be grown successfully on the Sonoma Coast. Planted atop a southern-exposed ridge at elevations of 400-750 feet, these sites look west over pastoral farmlands to the Pacific Ocean. The Freestone-Occidental Pinot Noir comes primarily from these two maritime vineyards.

The Freestone-Occidental is a precise, site-specific wine that clearly reflects its place of origin. It shares the same winemaking techniques as our vineyard-designated Pinot Noirs.