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.

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 12 tons of Pinot Noir were harvested on September 3, 2016 at an average Brix of 25.1o.

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 47% new French and Hungarian oak barrels, coopered by Remond and Demptos.

Tasting Notes: Brilliant garnet in the glass with aromas of baked cherry, hazelnut, sassafras and pennyroyal. It offers flavors of white raspberry, a turn of spring earth and fresh truffle. Seamless, lively and rich on the palate, it finishes with luxurious length. (Tasted 1-16-19)

Tasting update: Our more recent tasting revealed a wine that has pushed lavish fruit to the fore- Pinot’s indefinable aromatic reinterpretation of cherry. (Tasted 3/3/21)

 

Variety: 100% Pinot Noir

Vineyard Location: Hanna Home Ranch - 65% young block Pinot, 35% old block

Age of Vines: 8-24 years

Root Stocks: 101-14 & 3309C

Clone Selections: Dijon clone 667; Cambria, Torrez, Mondavi selections

Alcohol: 14.4%

pH : 3.69

TA: 0.57 g/100 mL

Residual Sugar: 0.15%

Avg. Brix at Harvest: 25.1o

Harvest Dates: Sept 3, 2016 

Fermentation: Combination of native and commercial yeasts, 10 days skin contact

Malolactic Fermentation: 100%

Length/Type of Aging: 10 months in 60-gallon oak barrels

Oak Types: 47% new French and Hungarian oak from  Remond and Demptos cooperages.

Bottling Date: August 11, 2017

Number of Cases: 676

Vegetarian