2013 PINOT NOIR
Club Price $52.00
Library selection, less than 10 cases reamain!
This vintage draws on two distinct vineyard sources which complement each other beautifully. Fermenting a small portion of the wine in the French puncheons added a bit of creaminess and helped to develop layers to create a complex, integrated wine. There are aromas of layered red fruit and flavors of raspberry, cherry, blueberry and a touch of spice.
975 cases producedDownload Tech Sheet91pts Wine Enthusiast, June 2016
Varietal Composition: 100% Pinot Noir
Technical Data: ALC. 14.5% by vol.; RS: 0.05%; TA: 5.6 G/L; pH: 3.70
Cooperage: 100% Aged 11 Months in French Oak Barrels (50% New)
Hand harvesting the fruit during the month of September as each block achieved ripeness, the grapes were de-stemmed and given a five-day cold soak, a traditional method used to gently extract color and flavor from the delicate skinned Pinot Noir. Each component was fermented separately, most in open-top fermenters and a small portion in 500 litre French puncheons (oak casks a little over twice the size of a regular barrel). When the wine was dry it was placed in a combination of new and seasoned French oak barrels (a 50/50 blend) for 9 months of aging. Then each component was re-tasted, the final blend was created and the wine went back to barrel for 2 months to add another layer of complexity.
The majority of the fruit sourced to make this years vintage is from the higher elevation blocks from our Estate Vineyard. Here the lightly textured silt loam soils naturally regulate vine vigor and as a result Pinot Noir from these blocks displays immense concentration and fruit intensity. The remaining portion of the blend was sourced from the highly regarded Sangiacomo Vineyard in Sonoma Carneros, where clay/loam soils mixed with rocks and shale produce Pinot Noirs of finesse and elegance.
The 2013 vintage was an ideal growing season from bud break to harvest. Total rainfall was normal and we received most of it in November and December which replenished the reservoirs, but did not provide much moisture for the vines in the spring. Because the late winter was dryer than most years, irrigation began two months earlier than usual. Bud break was two weeks earlier than 2012 and the weather during the blooming period was ideal for fruit set andberry development. During the summer, the cycle of warm days and cool nights allowed the ripening process to progress uniformly. The benefit of an early season like this one is the ability to let the crop hang longer allowing ideal flavors to develop. The consistent temperatures and warm, sunny days, promoted even ripening; harvest progressed with a steady flow of high, quality fruit being delivered to the winery daily after being hand-picked in the early morning hours.