2013 Pinot Noir
This Pinot Noir is a blend of our estate grown Mariafeld and Gamay Beaujolais clones. The Mariafeld clone was harvested by hand on October 2, 2013. A total of 1.97 tons of fruit were picked at 20.5 brix natural sugar, 0.98 TA and 3.19 pH. The grapes were de-stemmed, crushed and inoculated with yeast. Fermentation lasted nine days at 70-78 degrees. The Gamay Beaujolais clone was harvested by hand on October 3, 2013 and a total of 3.16 tons of fruit was picked with 20 brix sugar, 0.83 TA and 3.33 pH. It was de-stemmed, crushed and inoculated with yeast. Fermentation lasted nine days at 60-74 degrees. The wines were then pressed, blended together and then completed a 100% malo-lactic fermentation. The wine was then aged in French oak barrels for 25 months. A selection of new and used barrels was utilized. The wine was then transferred to stainless steel, egg white fined, then cold and heat stabilized. It was then bottled on April 20 and 26, 2016. The finished wine has 0.63 TA, 3.64 pH, 0.25% residual sugar and 12.3% alcohol. 384 cases produced.
This vintage of Pinot has a deep, dark garnet color. Aromas and flavors of tart cherry and strawberry are most noticeable. Hints of flowers and spice are also present. The wine is medium bodied and soft on the palate and flavors of ripe berries linger on the finish. While I still consider this a youthful Pinot Noir, as with other reds from the 2013 vintage, it is very approachable now. The balance between fruit character and great Finger Lakes acidity makes this a perfect food friendly wine. Serve with grilled steak, seared tuna, salmon and tangy barbecued chicken. Suggested drinking time is now through 2023.