Yu-ki Estate Pinot Noir

Set above the town of Occidental, Yu-ki Estate is located just five miles from the Pacific Ocean at an elevation of 1,000 feet. We purchased this remarkable site in 2007 and named it for Akiko’s nephew in Japan. One translation of Yu-ki is “big tree,” which is a fitting name for a property surrounded by old-growth redwoods. We planted the estate with our favorite heritage and Dijon Pinot Noir clones, and to preserve the property’s majestic redwoods, we donated 22 acres to the Bodega Land Trust.

We were not able to make a 2020 Yu-ki Pinot Noir due to the wildfires that year. The only fruit we picked from the vineyard went into our sparkling wine, since it was harvested before the smoke hovered over the vineyard. Thankfully, the flames themselves did not come close to Yu-ki, so the vineyard was not harmed. In 2021 we harvested just over 2.3 tons per acre from Yu-ki, which is typical for this site in most years as Yu-ki matures and comes into its own.

We selected 21 barrels to go into the 2021 Yu-ki Estate Pinot Noir blend, out of 79 barrels we produced from the vineyard. Five barrels went into Akiko’s Cuvée and the remaining amount went into our West Sonoma Coast Pinot Noir. Every Pinot clone planted at Yu-ki is represented in the 2021 blend, including Calera, Mt. Eden, 2A Wadenswil, 23 Mariafeld, 114, 667 and 828.

Of the three West Sonoma Coast Pinot Noirs we made in 2021, the Yu-ki Estate is the most open, with wild blackberries on the nose and aromas of fresh roots, lilacs and olallieberry coulis. The weight on the palate is substantial and is framed by firm tannins, masking some of the wine’s underlying acidity. As the wine opens up in the glass, perfectly balanced fruit and earthy flavors come through and last for a few minutes on the finish. The 2021 Yu-ki Estate should be at its best from early 2024 through 2033.

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95 points


  • 100% Yu-ki Estate
Barrel Aging
11 months in French oak:
  • 29% new
  • 9% one-year-old
  • 9% two-year-old
  • 33% three-year-old
  • 20% neutral
August 2022
Five-day cold soak in open-top fermenters, hand-punched down one to three times per day. Free-run juice sent directly to barrel, press wine settled and barreled separately.
  • 750 ml: 425 cases
  • 1.5 L: 20 cases


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