Wine Details
Harvest Date: September 19th –
October 15th
Yield: 1.55 Tons Per Acre
harvested by hand, night
harvest.
Clone: 828, Pommard, 115, 777
Ph: 3.65
Brix at Harvest: 22.5-23.5 Brix
Alcohol: 13%
Vinification: 70% Destemmed
whole berry, with 30% Whole
Cluster Fermentation. Long and
cool fermentation over 21 days
under 88 degrees, fermented in
1.5 Ton open top tanks.
Yeast: 100% Native yeast
Oak: 40% New French Oak,
Remond, Louis Latour and
Ermitage Barrels.
Aged 12 Months in Barrel.
Unfined and Unfiltered.
600 cases produced
Vintage Notes
The 2018 Vintage began later than any vintage to date with budbreak slow to develop by the second week of March. Because of this flowering and bloom were pushed back a few weeks later than we have grown accustomed to. This was a blessing as we are unfortunately all too familiar with cold windy weather during bloom. The warmer weather during flowering and bloom, led to consistent fruit set and berry sizes that were fairly uniform, but clusters still were very small as usual. Summer weather was mild and cooler compared to 2017. The Fall weather continued to be mild and this resulted in a very long veraison to harvest gap. The Pinot Noir from this vintage developed very bright and juicy fruit that was denser and more weighted compared to 2017 even though the brix numbers were very similar at harvest. This could be attributed to the extended ripening due to longer hangtime of up to a month later on some blocks harvest dates in 2018. In barrel these wines developed ahead of schedule and we chose to bottle them after only 12 months.
