Our Estate
Vineyard
Our estate vineyard, Fe Ciega, was planted in
1998, and then expanded in 2008 to a total of 10 acres. The consistently
high-quality wines that are produced from our vineyard have earned it a
reputation as being one of the “grand cru” sites in the Sta. Rita Hills AVA.
The Harvest
The slightly warmer weather resulted in the
fruit being harvested during the first week of September at the average sugar
content of 24.5 Brix with excellent acidity.
Winemaking
The grapes were 100% destemmed and crushed
into small open-top fermenters. After a three-day cold soak, the must was
inoculated with yeast to start fermentation. Following an average eight-day
fermentation, the wine was pressed off, settled in a tank for several days and
racked to French oak barrels for aging. Only 20% of the barrels were new. After
15 months of barrel aging, a blend was created from the Pommard, Mt. Eden and
Dijon 667 clones. The wine was fined and lightly filtered prior to bottling in
January 2019.
The Wine
The wine has a medium, dark ruby color. The
aroma is a complex mix of dark berries, exotic spices and a hint of herbs. On
the palate the wine is medium-bodied with flavors similar to the aroma. The
natural tannins provide a strong, extracted texture, the acidity is excellent,
and the new oak is in perfect balance with the flavors of the wine.
Food Pairing
This Pinot Noir will pair well with a wide
variety of food including lamb, duck and even Top Sirloin and Filet Mignon. I
recommend decanting the wine for 45-60 minutes before serving to allow the wine
to open up.
Rick Longoria, Winemaker
October 1, 2019
Composition:
100% Pinot Noir
Vineyard source: Fe Ciega
Production:
166 cases
Alcohol by volume: 14.6%
pH:
3.64
Titratable acidity: 0.61g/100ml
Cellaring potential: Five to eight years
Bottle price:
$55.00
