10/9/10 picked at night and got roughly a ton of Swan and a ton of 777. The Pommard and the Swan was still not quite ready, so we waited a few more days to pick those clones. We destemmed the lots separately, and both went to bin to cold soak.
On 10/12 we harvested the Pommard and the Swan, destemmed and sent to bins for cold soak. This was another night harvest, so for both harvests we had to do an especially careful sort in the winery since we usually sort twice, once in the vineyard and again in the winery.
After 5 days, we let each bin warm up and take off for a native fermentation using gentle punchdowns to try to control the fermentation. We bled a little bit, for concentration, but did not make a Rosé this year since we didn’t have enough wine to justify the extra work and costs.
After the Pinot fermentations were completed (roughly 6 days for each lot), we drained the lots separately and kept the must in order to press all 4 clones together (since the basket press can’t press 1 ton lots) into press barrels. As usual, we pressed gently to avoid over extraction of flavors and most importantly, tannins. We settled overnight and barreled down slightly sweet to 100% French oak and about 30% new oak using Sirugue, Remond, and Cadus. We inoculated with EnoFerm Alpha ML culture for malolactic fermentation, stirring weekly to enhance the texture.
This wine is rich purple in color and shows black raspberry and black currant on the nose with mouthwatering plum, cassis, blackberry and sweet chocolatey earthiness on the palate. The juicy, persistent finish is long and lush. Updated Oct 2018: This is purplish ruby in color with a shy smoky, earthy nose that opens up to candied cherries and east Indian spice. A firm tannin backbone is wound around a rich, candied raspberry fruit core with some crushed gravel and iodine. The lingering finish brings together earth and spice – and will complement many foods.
Balanced and complex, this wine is drinkable now, but should age nicely for another 10+ years.
Clone: 115, Swan, Pommard and 777 – Blocks 11, 21, 10 and 15
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, 38% new. 11 months in barrel.
TA: 5.8 g/L
Harvested: 10/9/10 and 10/12/10
Produced: 220 cases