2014 Pinot Noir

This is a blend of two estate grown clones of Pinot Noir. 2.66 tons of the Gamay Beaujolais clone and 0.6 tons of clone 7 were harvested by hand on October 7, 2014. The grapes had 21.3 brix natural sugar, 0.97 TA and a 3.22 pH. The grapes were destemmed, crushed and cold soaked overnight. The must was then inoculated with yeast and fermented for 10 days at 58-74 degrees. The must completed a 100% malolactic fermentation. This was then pressed and transferred into French oak barrels. The wine was aged for 23 months and then transferred into stainless steel. It was then egg white fined, cold stabilized and then filtered and bottled on June 1, 2017. The finished wine has 0.66 TA, a 3.67 pH, 0.25% residual sugar and 12.5% alcohol. 218 cases produced.

Our latest Pinot Noir release is a youthful-tasting entry into our current lineup of Pinot Noir vintages. Initial aromas of black cherry, raspberry, coconut, and spice abound. At first taste you are met with a complexity of flavors: black currant & cranberry give way to a finish of elderberry, vanilla, & light oak. This Pinot is medium bodied with medium-fine tannins which lead to an enjoyable finish. It’s a good idea if you open it now to allow this young wine time to decant & breathe.This helps the wine open so up you can enjoy its more earthy aromas, as well as flavors like violet, cassis, and green tea. Cellar for at least 4-5 years to experience this wine at its peak, you’ll love returning to this one as it develops over time.