2016 Pinot Noir Estate
September 11, 2016
Powerful aromas and intense flavors of cherries, cran/raspberry, tart cherries, hints of anise, vanilla, and notes of black pepper punctate throughout.
From a 2.5 acre parcel planted 1985-88, consisting of own-rooted Pommard, Wädenswil, and Gamay Beaujolais Upright clone of Pinot Noir. The elevation at this site is 725' and consists of Peavine soil.
The grapes were harvested by hand, sorted in the field, and again on the crush pad. A quarter of the clusters were layered into 1-ton fermenters, destemming the remaining fruit on top. The bins were pumped over under the cap once daily during the seven-day cold soak. Once fermentation began, the bins were pumped over and punched down twice daily until dry, and pressed. The wine settled overnight, and was racked to 25% new French oak barrels to age for 10 months, undergoing full malolactic fermentation. The wine was bottled the following autumn, and held one year until release.
Food Pairing Notes
Roasted duck, eggplant (especially with lamb), game, mushrooms, pork tenderloin, or grilled salmon.