Block 12, Estate Vineyard
150 cases produced
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Technical Data: ALC: 13.9% by vol.; TA: 6.4 g/L; pH: 3.66
Cooperage: 100% French Oak, 40% New Oak
The fruit was hand-harvested at night to preserve freshness and fruit integrity, and immediately brought to the winery. About 30% of the overall block 12 lots were fermented "whole cluster"; meaning that in some lots, about 30% of the grapes were put into the fermenters with the rachis. This technique imparts more structure to the mid palate. The remaining lots were de-stemmed, but not crushed, leaving whole berries. Winemaker Ana Diogo-Draper cold soaked the berries, in stainless steel tanks (50%) and Puncheon (50%), for four days - a method which gently extracts color and flavor without harsh tannins. Afterwards, the grapes were gently brought up to temperature, and 100% native yeast fermented. We punched down the grapes three times a day to intensify color and flavor. The free run wine was placed in French oak barrels (40% new) for ten months, where it aged on lees, being racked once prior to bottling. Our Block 12, Estate Vineyard Pinot Noir is 100% grown, produced and bottled by Artesa.
After finding and analyzing various soil types, we decided to divide Block 12 into 4 small lots for Pinot Noir. Three distinct clones were chosen for this location for its unique terroir, which provides high drainage capacity. Two blocks were dedicated to the Martini clone (one of our winemaker's favorites), a block of Dijon 115 and a block of Wädenswil (a Swiss clone, planted at Artesa for the first time).
We were eager to see how each clone performed, and as much as we loved the unique nuances of each one individually, we were absolutely taken by the elegance and concentration of the blend of all 4 small blocks together. So much so, that we decided it deserved it's own bottling.