Tim’s 2016 vintage comments: “The long drought finally ended just prior to the growing season. The vines were happy and prolific; we worked hard to control vigor and kept an eye out for mildew issues due to the wet conditions. We got some weather during the fruit set; the crop was a bit smaller than a typical year. Otherwise it was a good growing season; fruit quality at harvest was very high, with small, very dark berries.”
Lush cherry, plum, and herbs – our 2016 Santa Clara Valley Pinot Noir is a spicy fruit pie in a glass. Black cherry and plum aromas and flavors jump to the nose and palate. There’s an underlying savory current of mushroom and soy sauce. A touch of vanilla bean and spice from the barrels both fill out the “middle” and complete the long finish. Tim suggests pairing to grilled salmon or a pancetta-wrapped pork tenderloin. Enjoy now through 2021.
After a cold soak, fermentation began using yeast RC212 in small, open top bins. Manual punchdowns of the cap occurred three times daily prior to the wine being pressed and “barreled down” for eleven months aging in small French oak cooperage, ten percent of which was new wood. The wine was bottled in August of 2017.
Grapes were picked September 9 and 10. Pinot Noir clones 667, 777, 115, and a proprietary Burgundian cultivar were all in the mix off our Sarah’s blocks, each providing a unique color and flavor component.
Harvest Date: September 9 and 10 2016
Cooperage: French oak, 10% new, 11 months
Bottling Date: August of 2017