
2015 Hanna Pinot Noir 750ml
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 budwood from the original block, along with a 20% interplant of clone
667. Sixty-five percent of the grapes for the 2015 Hanna Pinot came from the
young block, with the remaining 35 percent harvested from its parent block.
Vintage 2015: The 2015 growing season was once again dry and odd. 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 summer heat pushed sugar accumulation because of the small
crop. Our 16 tons of Pinot Noir were harvested on September 1, 2015 at an
average Brix of 26.1o.
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 2015 Pinots had firmer than
normal tannins, requiring additional barrel aging. The Pinot was barrel aged for
17 months in 50% new French and Hungarian oak barrels, coopered primarily by
Marcel Cadet, Remond & Nadalie. Flashed in new Demptos Noisette bbls.
Tasting Notes: Brilliant garnet. Spicy and nutty, with hazelnuts, nutmeg,
allspice. Aromas open up to black currant and damp autumn leaves. Flavors are
juicier than indicated by the nose, with plums and blueberry cobbler. Texture
of suede and a finish of vanilla clove.
Varietal: 100% Pinot Noir
Vineyard location: Home Ranch
Soil type: sandy loam
Root stock: 101-14& 3309C
Clonal selection: Dijon 667; Cambria, Torrez, Mondavi selections
Age of vines: 8-24 years old
Alcohol: 14.4%
pH: 3.54
Titratable acidity: 0.60g/100mL
Residual sugar: 0.4%
Average Brix at harvest: 26.1
Harvest dates: September 1, 2015
Fermentation: native yeast, 7 days skin contact
Malolactic fermentation: 100%
Aging: 17 months in 60-gal oak barrels
Oak utilized: 50% new French and Hungarian oak from Marcel Cadet,
Remond, and Nadalie cooperages
Bottling date: April 21, 2017
Total production: 502 cases