2014 Pinot Noir, Santa Cruz Mountains, Estate
The third consecutive year of very little rain followed by a warm spring and summer. Although one of the earliest harvests at the estate, the fruit development was excellent as the optimal amount of hang-time was achieved due to the early bud break. The grapes were picked in early august and gently de-stemmed into small fermenters and allowed to cold soak for 24 hours before being inoculated with cultured yeast strains. The wine was fermented 14-21 days, and then pressed into 100% French oak barrels, most of which were second and third filled barrels. The wine was aged on the original lees for over a year, then bottled, unfiltered, after 16 months in barrel.
Winemaker’s Tasting Notes:
At this stage, this wine is quite lively with springy acidity and forward black fruit aromas and flavors. The front loaded palate delivers a big pop of juicy black currant, almost liqueur-like, then leads to savory notes of black licorice, allspice, and a lingering minerality. Deceptively light on its’ feet, the density and layers of complexity that lie just beneath the surface suggest that this wine has a long life ahead of it, and could benefit from a few more years in the bottle, or a few hours of decanting. Enjoy!