2013 Estate Pinot Noir

Harvest: Late August/Early September                    Farming: Organic

Production:  500 cases   abv: 12.5%                       AVA: Sta. Rita Hills

Winemaker's Notes: The generous growing season we experienced in 2012 continued in 2013. The clusters were full and ripe from the 3 blocks blending clones 115, 667 & 2A. All are planted on Riparia rootstock. Whole cluster inclusion varied on a Block-by-Block basis, ranging from 17% to 25%. A few barrels were 100% whole cluster. Overall, about 25% is included in the finished cuvée. After sorting and de-stemming, everything went to 2-ton open-tops for 12-16 days, depending on tannin and color. Lots were pressed to tank, settled and then down in barrel. About 33% new French oak is included in the finished cuvée. At about 12 months, the wines were racked once, blended and put back in barrel for 6 more months prior to bottling. No filtration, no fining. The Pinot Noir rests in bottle for an additional 6 months prior to release. 

Vinous Review: A rich, ample wine, the 2013 Pinot Noir Estate flavors are intense and dark, almost as if you could taste the intense mineral, ash, smoke, graphite and licorice that appear to emanate from these distinctive, black soils in the Sta. Rita Hills. The inclusion of 33% whole clusters adds a measure of aromatic nuance and exoticism, with hints of rose petal, star anise and blood orange that develop on the beguiling finish.

Wine & Spirits Top US 100 Selection April 2016  92 Points