PINOT Noir 1.1/2

$40.00

Tasting Notes

Brilliant ruby red with a cadmium red rim.

A lifted, highly aromatic nose of damson plum, cherry cola, and sous bois. Primary aromas are supported by a subtle orange peel and clove with balsam and thyme notes in the background. A supple, fresh entry is followed by a sappy, juicy midpalate. The tannins are present but fine and integrated, allowing for approachable early drinking and enough structure to suggest a complex evolution in bottle. Texturally, this Pinot is silky and light with a medium body leading to a long, persistent finish. In a word, YUM!

Cellar Notes

Three clones are used in equal amounts to make this wine: Pommard, 777, and Calera. Aware of the aromatic quality of the wines of the area, I chose to include a healthy amount of whole clusters, roughly 50%, during fermentation to bring a little structure and grip to the palate. The Pommard and 777 were picked on September 14th at twenty-two-ish Brix, and the Calera on the 25th at roughly the same sugar level. This decision had more to do with flavor and skin ripeness rather than any particular targeted sugar content. Fermentations began with indigenous yeast. The must was on skins for twenty days, then pressed directly to barrel. A combination of older Francois Freres barrels and new Puncheons, from Schnekenleitner and Billion were used. Aged on primary lees for eleven months before bottling on August 1st. A total of 230 cases were bottled. Alcohol 13.2%.