Each year at harvest, Occidental Station is our first vineyard to be picked. Since the fruit always goes into our fermenters first, it does not enjoy the benefit of large populations of yeast already circulating in the winery. Therefore, it is often the slowest to start and may take over three weeks to complete alcoholic fermentation. The extended time in the fermenter only enhances its expressive personality, which features a vibrant purple color, bright natural acidity, and notes of violet, graphite, and cassis. The Occidental Station pinot noir is distinctly purple in its fruit character, in comparison to the red-fruited Bodega Headlands and SWK wines.


An intense bouquet of boysenberry, violet, and cassis aromas. Superb concentration of purple and red fruits on palate without any dimension of weight. There is tension between the stony mineral backbone, bright acidity, and striking red cherry and black currants. Silky tannins are entirely folded into the fruit. Finishes bursting with vibrant purple flavors and a rising violet perfume.

This wine comes from the best blocks of the Occidental Station Vineyard, which have been the source of our Cuvée Catherine bottling for nearly fifteen years. The site was planted by Steve Kistler in 1999.

More information on the Occidental Station Vineyard.
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