10/3/09 picked 3 tons of 115 and 1 ton of Swan. The 777 wasn’t quite ready, so decided to pick a bit later. Destemmed the lots separately, the 115 went to tank and the Swan went to bin to cold soak. Harvested 1.25 tons of 777 on 10/6/09, destemmed and sent to bin for cold soak. Let all lots warm up naturally, to allow for native fermentation with gentle punchdowns. After the fermentations were completed, pressed each lot separately into tanks to settle overnight, then barreled down into 100% French oak around 25% new oak for the entire lot (Sirugue, Remond, Cadus, Francios Frères). After primary fermentation was completed, inoculated each lot with EnoFerm Alpha for ML fermentation.
Reddish, purple in color, this wine shows black raspberry and dried roses on the nose with mouthwatering ripe red cherry, cassis, blackberry and some earthiness on the palate. The persistent long finish is bright, focused and silky. Balanced and complex, this wine is drinkable now, but should age nicely for 10+ years.
UPDATE Feb 2018 – Lighter in color, a pale-ruby amber. Light to medium weight. Nose of brambly shrub, red fruits that sinks into a dark cola. The tannins are soft, initially lifted by red fruits, it moves into a core of darker tones of rhubarb and dark cherries. The finish is long with Asian spice and Earl Grey tea-like citrus notes. It is very elegant and integrated.
Balanced and complex, this wine is drinkable now, but should age nicely for another 10+ years.
Clones: 115, 777 and Swan – Blocks 21, 14 and 11
100% destemmed Pinot Noir, 5 day cold soak, native fermentation in open-top fermenters. Two punch-downs per day. Inoculated with EnoFerm Alpha for malolactic fermentation.
Cooperage: 100% French, 25% new. 11 months in barrel.
TA: 6.7 g/L
Harvested: 10/3/09 and 10/6/09
Produced: 220 cases