Description
This wine was produced from a mulitiplicity of clones of pinot noir. Each block of each vineyard was harvested and fermented separately. Fifteen to twenty percent of each lot was left as whole clusters with the balance de-stemmed into open top fermenters. As fermentation began on it’s own by wild yeast, the cap was punched by hand three times per day during the peak fermentation to extract color and flavor and to control fermentation temperature. After an average of 21 days on the grape skins, the wine was pressed off, settled briefly and then racked to French Burgundy barrels, around one-third new, for 10 months of aging before selection, blending, and bottling. Each barrel of each lot was individually tasted and numerous blending trials were conducted before the final blend was decided upon. Only then did the wine receive its’ first racking as it was assembled for bottling, unfined and unfiltered.
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