2017 Pinot Noir
Production: 289 cases
In the Vineyard
The 2017 Pinot Noir, sourced from three different estate vineyards, at elevations from 5800 ft to 6300 ft, with three different clones, produced a remarkable variation in flavor, color and ripening. A warm, dry growing season, prompted our first picking on September 27. A large crop and brief rainstorm extended the harvest to October 2.
In the Cellar
As the grapes came in out of the field they were immediately de-stemmed but not crushed. Cooling the must with dry ice afforded the chance for a three to five day cold soak prior to inoculation.
Brix 22.0 – 23.0
TA 6.6 g/l
Differing vats were inoculated with 3 distinct yeasts to highlight the various components each clone had to offer. Malolactic fermentation was initiated midway through the alcoholic fermentation, which peaked at 70 degrees and continued slowly until mid-November when the new wine was committed to neutral French oak barrels. Thirty six months of aging yielded a smooth, classic Pinot Noir.