Located on a hilltop, with breathtaking views of mountains and rolling vineyards, the Masút winery resides in one of the barns Bobby Fetzer constructed from old, recycled redwood.  His sons, Winemakers Ben and Jake, converted the rustic barn to a winery equipped for small batch production of estate Pinot Noir.  Jake says, “I know if our dad were here today, he’d probably burst through the door with a big grin, looking around with excitement and tracking in mud on his dirty boots.  It feels like he’s a part of this winery.”

 

The winery’s old redwood timbers are icons of Mendocino County’s past.  The winery’s state-of-the-art processing equipment is a sign of the future and the brothers’ determination to make exceptional wine with minimal intervention.  Essential equipment includes a sorting table, delicate whole berry destemmer, small lot stainless steel tanks and a stainless basket press for applying gentle pressure. 

 

At harvest the winemakers hand sort the grapes; destemmed fruit goes into small, open top fermenters.  Ben and Jake use hand punch downs during fermentation and press off to French oak barrels (50% new).  Primary fermentations, many involving native yeast, and malo-lactic fermentation finish in barrel where the wine ages sur lie for 10-14 months.  The winemakers rack the wine once, just before bottling.

 

The winery is self-contained, complete with bottling line.  “Our winery is so high and remote that the mobile bottlers couldn’t serve us,” says Jake.  “To have and maintain our own equipment is best.”

 

Diverse clones and vineyard blocks deliver aromas, flavors and textures complemented by Jake and Ben’s gentle, handcrafted winemaking.  Their Masút estate Pinot Noir expresses earthy notes, layers of bright cherry, red fruit and dark fruit, framed with a velvety texture.