2015 Elias Pinot Noir 750ml
93 Points, Robert Parker, Wine Advocate
Number of Cases: 535
"The 2015 Pinot Noir Elias is pale ruby-purple colored with an earthy nose of forest floor, dusty soil and mossy bark over a core of warm cranberries and kirsch plus wafts of Provence herbs and menthol. The red berry preserves and earthy layers completely fill the medium to full-bodied mouth, which is framed by plush tannins and seamless freshness, finishing on a lingering earthy note."
Vineyards: Our Home Ranch block 3 Pinot Noir was planted to three clonal selections from Torres, Cambria and Mondavi. The vines were planted 5’ x 9’ on 101-14 & 3309C rootstocks in 1992. In 2008 we planted an additional 12 acres of Pinot using selection massale, budwood propagated from the original block, along with a 20% intermix of Dijon clone 667. Like the previous two vintages, our 2015 ELIAS showcases this young block.
Vintage 2015: The 2015 growing season was once again dry and unpredictable. Late winter and early spring were hot. Late spring was cool and fruit set was poor. The peak summer months were moderate, resulting in steady ripening and good acid retention. Late August warmth pushed sugar and flavor accumulation because of the small crop. Our nine tons of ELIAS Pinot Noir were harvested on September 1, and 3, 2015 at an average Brix of 25.2o.
Winemaking: The 2015 Pinot Noir was harvested at night and just after sunrise. While still cold, the hand harvested Pinot clusters were carefully sorted then gently destemmed. The must was cold soaked for four to five days, and then fermented with indigenous yeast. The Pinot was barrel aged for 10 months in 66% new French oak barrels, coopered by Marcel Cadet, and Remond.
Tasting Notes: Our 2015 Elias Pinot Noir is polished garnet in the glass, with aromas of plum, summer strawberry over earthier notes of peat, truffle and wild ginger. By mouth our Elias Pinot offers Santa Rosa plum, along with cranberry preserves, black tea and star anise. Texturally it is plump, with moderate acidity and integrated tannin. (Tasted 1-22-18)
Age of Vines: 7-23 years
Avg. Brix at Harvest: 25.2o
Fermentation: 4-5 days cold maceration; indigenous yeasts. Eight days skin contact
Malolactic Fermentation: 100%
Length/Type of Aging: 16 months in French Oak
Oak Types: 66% new French oak from Marcel Cadet, and Remond cooperages.