2013 Pommard Clone Carneros Pinot Noir
Raspberry jam on toast, mixed berry compote, and wild mushrooms meet big, soft tannins and juicy acid. Earthy, floral, terroir driven wine you simply can’t put down.
12 cases remaining!
||Bold Red Wine
We had a relatively dry winter once again this year. You surely have heard the word drought numerous times already. The little rain in the Spring was not really enough to get excited about but it was better than nothing. Set was overall exceptional for our blocks of fruit and Summer was moderate with miniscule spells of rain and no major heat spikes.
This year we harvested in the middle of the night on Sept 5th, hand picking every last cluster with the crew. The Brix was 24.8 with nice acidity to balance. We de-stemmed and then dumped the must into a small open top tank. After a 6 day cold soak, the yeasts began chomping away at the sugars- beautiful wild fermentation once again! Manual punching down (or stomping) occurred for 2 weeks until the wine went dry. It was then barreled down into about 40% new French oak and laid to rest until bottling 11 months later.