History
In 2008, I planted a steep hillside section of our estate vineyard (M Block) to the Mt. Eden clone of Pinot Noir using cuttings from the original block at Sanford & Benedict. I chose this clone because of the outstanding wines I’ve made from Sanford & Benedict and Mt. Carmel vineyards in the 1980s and 1990s. I only bottle this single clone selection when I feel the quality is of the highest level we can achieve.
The Harvest
The weather returned to a more normal pattern for most of 2016’s growing season and harvest. The grapes from our M Block were harvested on September 3rd at an average sugar content of 24.4 Brix. I feel 2016 is one of the best vintages for Pinot Noir in recent years.
Winemaking
The grapes were 100% destemmed and crushed into two small open top
fermenters. After a three-day cold soak, the must was inoculated with yeast and fermented for nine days. The wine was pressed off, settled and transferred to French oak barrels to begin aging. Approximately 10% of the wine was aged in new barrels with the balance in two-year old barrels. After 15 months of aging the wine was filtered and bottled in January 2018.
The Wine
The wine has a dark ruby color with compelling aromas of ripe black cherries, damp earth and notes of exotic Asian spices. On the palate the wine is richly flavored, and the dense, expansive texture leads to smooth, well-integrated tannins on the finish.
Food Pairings
This wine will pair well with richly flavored dishes such as a rabbit & sausage cassoulet, beef Bourguignon and Osso Buco. I recommend decanting the wine 30-45 minutes before serving.
Rick Longoria, Winemaker
November 1, 2018
