2016 Pinot Noir
Production: 250 cases
In the Vineyard
The 2015-2016 winter was kind and had no late spring frosts to contend with. Cool nights preserve the acidity and fruit flavors while warm, sunny days fill the ripening grapes with sugar. A light frost on the higher elevation vineyard moves harvest up a few days, beginning October 7 and ending October 12.
In the Cellar
Total Acidity: 6.1-6.2 g/l
Juice dark in color, seeds fully ripe, delicate fruit flavors, juice temp 51 F.
A slow, cool fermentation, nearly a month long, preserves the fruit and berry flavors. By December of 2019 all of the wine is out of the barrel and in tanks. A very light filtration in late spring 2020 and the wine is ready to bottle, allowing a bit of bottle age before a fall 2020 release.