2016 Elias 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 selection massale, budwood propagated from the original block, along with a 20% intermix of Dijon clone 667. Like the previous three vintages, our 2016 ELIAS showcases this young block.
Vintage 2016: Following adequate winter rains, the 2016 growing season began early again as the trend toward warmer winters continues. There was almost no frost pressure and the season progressed without significant weather worries. A single heat spike in July was short lived. August in the RRV got drippy, however, and ripening slowed nicely. Late August warmth pushed sugar and flavor accumulation. Our eight tons of ELIAS Pinot Noir were harvested on September 3, 2016 at an average Brix of 25.0o.
Winemaking: The 2016 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 53% new French oak barrels, coopered by Marcel Cadet, Remond, Demptos and Trust.
Tasting Notes: Our 2016 Elias Pinot Noir is shimmering garnet in the glass, with an opulent parade of smile inducing aromas, including truffle, acai, Burbank Rose, summer strawberry, lavender and goji blossom. By mouth our it offers flavors of cocoa and plum, along with strawberry jam and nutmeg, texturally it is concentrated and ebullient with soft, ample tannins that suggest it will only gain depth with aging.
Variety: 100% Pinot Noir
Vineyard Location: HANNA Home Ranch. Russian River Valley Appellation. 71% young block, 29% old
Age of Vines: 8-24 years
Root Stock: 101-14 & 3309C
Clone Selections: Dijon clone 667; Cambria, Torrez, Mondavi selections
TA: 0.53 g/100 mL
Residual Sugar: 0.15%
Avg. Brix at Harvest: 25.0o
Harvest Dates: Sept 3, 2016
Fermentation: 4-5 days cold maceration; indigenous yeasts. Nine days skin contact
Malolactic Fermentation: 100%
Length/Type of Aging: 10 months in French Oak
Oak Types: 53% new French oak from Marcel Cadet, Remond, Demptos & Trust cooperages.
Bottling Date: August 11, 2017
Number of Cases: 447