2015 Van Der Kamp Pinot Noir
Kir and red raspberry jam meet a bowl of fresh blackberries. The palate is both rich and supple with silky, lingering tannins and the most balanced acidity. We had much lower yields this year so only bottled 45 cases.
||Medium Red Wine
Our second release from this spectacular Sonoma Mountain vineyard offering an entirely different Pinot from our Carneros "kids". This property is one of the oldest homesteads on the mountain and as been farmed continually for over 100 years. The 60 acre ranch sits at an elevation of 1200 to 1500 feet allowing the grapevines to thrive just above the frost line. However, two fog banks (one from the Petaluma Gap and one from the bay) move up on opposite sides of the ranch and collide resulting in an opening of sunlight and warmth. As a result of this battle and because it is a north facing bench, the conditions are near perfect for growing the precious Pinot Noir. Only 25 of the 60 acres are planted to vines while the rest of the property is dedicated to gardens, hens, orchards, ponds, and cultural gatherings.
Although the ranch is a true working farm and an absolute labor of love for this incredible family, their one son, Ulysses is the man behind the vineyards. This quote from one of the many winemakers sourcing fruit sums it up. “Ulysses van der Kamp farms this land like no other viticulturist. He prunes, pulls leaves and manages each vine with a devotion seldom seen in any vocation of any kind. His hands touch each vine many times over the course of the growing season. His partnership with the land inspires winemakers to give their very best effort to the grapes grown on Sonoma Mountain. He is an indelible part of what the French call terroir as you cannot separate the man from the mountain”.
Mid September we picked our two favorite clones, 828 and 777 followed by a very small amount of the Swan clone. Once at the winery, we gently dumped each bin on the sorting table. Not much work to do there since the fruit was so clean, so the grapes quickly found their way into two separate open top bins. They rested here quietly on cold soak for 5 days until the yeasts decided to wake up and start eating those sugars. Always a blessing since we prefer our fermentations to occur from the yeasts naturally present on the vines, not from a package. 2 to 3 times a day we did our manual hand punch downs until the wine reached dryness. After alcoholic was complete, we drained the free run into 45% new oak barrels and pressed off the cap.
Following about 11 months of aging we bottled up only 45 cases.