Yield: 1.8 tons per acre
Harvest: September 1st-26th
Numbers @ Harvest: 23.5 Brix, 3.45 pH, 8.5 grams acidity
Barrel Regimen: French Burgundy 70% new
Bottling: September 2011
Release Date: Fall 2012
Unusually cold weather persisted throughout the growing season in 2010. Causing the flowering and harvest to be later than we typically see. This is especially good for growing Pinot Noir.
Our Estate Pinot is fermented using a classical technique called “whole cluster”. The fruit–stems and all–go into small tanks without crushing. As we mix the grapes day after day, the berries slowly breakup and fermentation begins. The ferment dynamic is more complex and the mixture of stems and a portion of whole berries at the end of the process provide the completeness we strive for.
The 2010 is a wine for the cellar. All of the elements of exotic spice, cherry-plum-cranberry fruit notes, and sandalwood are intertwined in an elegant package sure to unfold over the next ten years. Patience is a virtue.