Handcrafted - Sustainably Farmed - Artisanal Wines
2006 Renelle's Block
Pinot Noir $42/btl
Harvest Date:
September 30, 2006
Brix:
24.6
pH:
3.32
TA:
6.7
Alcohol:
13.8
Bottled:
September 14, 2007
Tasting Notes:
Bright red color with ruby depth. A full toast oak greets the nose,
offering vanilla, red raspberry, and dried cherry. In the mouth the
richness offers more dried cherry, black cherry, soft dried
lavender, light citrus, rose, and pomegranate. The finish lingers
with delicate spice bouquet.
Vineyard Source:
Estate fruit, only from Renelle’s Block. Multiple clones
including Pommard (50%), Wadensville (2 types),
113,114,115,667, and 777. Multiple rootstocks RG, 101-14,
3309, and 44-52.
Winemaking:
Cold soaked for 3 days, at 50F.
Fermented to 89F, over 7 days; free run and press directly to
barrel. Juice was left on lees, preferentially; only racked,
if needed. Final blending and racking, with only settling for
clarification; no fining or filtering. Used combination of
indigenous ferments as well as commercial yeast cultures.
Used commercial malolactic culture, and preferred slow
malolactic fermentation in a cool cellar.
Used Cadus, DJ, Billon and Damy barrels; 40% new oak, 40%
once filled, and 20% twice filled.
Mix of forests, concentrating mostly on Allier, medium plus
toast; with very small portion heavy toast.
Aged 11 months in barrel.
2006 Estate Pinot Noir
$36/btl
Harvest Date:
September
29, 2006
Brix:
24.4
pH:
3.41
TA:
6.4
Alcohol:
13.6%
Bottled:
September 7, 2007
Tasting Notes: Brilliant red color brings you in, soft butterscotch, caramel, and earthy aromatics. Cool soft boysenberry transitioning to a rich bramble berry. Infusion of fresh strawberry with deeper notes of currant, green tea, spice of cinnamon and cardamom with tannins building and then finishes with dark plum and a dusty cocoa earthiness.
Vineyard Source:
Estate only fruit from Renelle’s Block, Sarah Jane’s Block, Abby’s
Block and Tallulah’s Run. Blended younger blocks of fruit with
enough Renelle’s Block to give structure and complexity to the wine.
Winemaking:
Cold soaked fruit for 3 days, at 50F.
Fermented to 89F, over 7 days; free run and press directly to
barrel. Juice was left on lees, preferentially; only racked,
if needed. Final blending and racking, with only settling for
clarification; no fining or filtering. Used a
combination of indigenous ferments, as well as commercial
yeast cultures. Used commercial malolactic culture, and preferred
slow malolactic fermentation in a cool cellar.
Used Cadus, DJ, Billon and Damy barrels; 30% new oak, 30%
once filled, 30 % twice filled, and 10% neutral.
Mix of forests, concentrating mostly on Allier; medium plus
toast. Aged 11 months
in barrel.
2006 CdT Riesling $23/btl
Harvest Date:
October 30, 2006
Brix:
21.2
pH:
3.02
TA:
7.7
Alcohol:
12.2%
Tasting Notes: Vibrant acidity opening to delicate floral notes and honey on the nose. In the mouth one gets minerality infused with nectarine, soft apple blossom, and pear. It gains texture and finishes with an infusion of honey, luscious peach and peach pit.
Vineyard Source:
Hyland Vineyard located in McMinnville AVA; 30+ year old Riesling
vines.
Winemaking:
Fruit destemmed and pressed right off of the crush pad; pressed
until desired phenolic extraction was achieved. Settled
overnight; racked 20% to neutral oak puncheon and 80% to stainless
tank. Fermented in stainless tank at 52F to start, and moved
up to 58F to finish fermentation. Oak puncheon kept outside;
maximum temperature achieved was 65F. Oak fermented quicker;
racked to stainless tank for completion. Fermentation was
completed in December, and was left with 10g/L of residual sugar.
Wine was cold stabilized, sterile filtered and bottled December 15th.