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

Total production: 502 cases

Vineyard location: Home Ranch

Age of vines: 8-24 years old

Soil type: sandy loam

Harvest dates: September 1, 2015

Root stock: 101-14& 3309C 

Clonal selection: Dijon 667; Cambria, Torrez, Mondavi selections

Fermentation: native yeast, 7 days skin contact

Average Brix at harvest: 26.1

Malolactic fermentation: 100%

Titratable acidity: 0.60g/100mL

Aging: 17 months in 60-gal oak barrels

pH: 3.54

Oak utilized: 50% new French and Hungarian oak from Marcel Cadet, Remond, and Nadalie cooperages

Residual sugar: 0.4%

Bottling date: April 21, 2017

Alcohol: 14.4%