Scallop Shelf takes its name from the fossils found in the soil at this old fruit orchard, a vineyard site four miles from the Pacific. It’s a blend of six clones, emphasizing the spicy red fruit character of the Pommard clone, which, when it hits on the far Sonoma Coast, makes some of the region’s most distinctive pinot noirs. The wine is transparent in color and in its strawberry-like fruit, bright and intense against the smoky conifer minerality of the soil. There’s a weave of energy to it, tart and brash as a young wine, growing more focused and refined with air. Cellar this for five years, then serve with grilled arctic char and hen of the woods mushrooms.