Tech Notes
Yield: 1.5 tons per acre
Harvest: August 29th- September 3rd
Numbers @ Harvest: 24.0° Brix, 3.5 pH, 7.5 grams acidity
Barrel Regimen: French Burgundy 50% new, 50% 1 year; native ferments
Bottling: August 2018, no fining or filtration
Alcohol: 14%
Tasting Notes
Release Date: Fall 2020
The 2017 growing season was beautiful with ample rain in the winter and just-right temperatures in the spring and summer. The harvest commenced at the very end of August and concluded at the beginning of September, which is early when you look back at 40 years of harvest starts, but now it is the norm.
We employ about 30% whole cluster fermentation. These grapes are incorporated into the open-top fermentors along with the destemmed berries. The result is a wine with more energy and nuance and, with age, develops the magic of Pinot Noir’s complexity. The whole cluster additions add weight and intensity, which is the intention.
Enticing wild strawberries and plum aromas are full bore. The mouthfeel is linear in intensity with fine tension on the palate with flavors of blackberry, pastille, and lovely plum sorbet.
Given our history, expect bottle development for twenty years, and a drinking plateau thereafter.
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