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 Vineyard. I chose this specific clone
because the wines I had made with grapes from Sanford & Benedict Vineyard
and Mt. Carmel Vineyard during the 80s and 90s were so outstanding. In the
years that the grapes from Block M of Fe Ciega are exceptional, I choose to
produce a limited bottling of our extraordinary Mt. Eden Pinot Noir clone.
The
Harvest
The weather during the growing season and harvest in 2018
was similar to the 2017 harvest with mild temperatures and few significant heat
spells. The grapes from Block M were picked on September 15th with a
sugar content of 24.7 Brix and excellent acidity.
Winemaking
The grapes were 100% destemmed and crushed into a small open
top fermenter. After a three-day cold soak, the must was inoculated with yeast
and fermented for 11 days. The wine was pressed off, settled and transferred to
French oak barrels to begin aging. Approximately 30% 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 February 2020.
The
Wine
The wine has a dark ruby color and compelling aromas of coastal
sage and dried cherries. On the palate the wine is very concentrated with
flavors of dried cherries and pomegranates. The tannins and excellent acidity
combine to create a long and persistent finish.
Food
Pairings
This elegant and concentrated wine will enhance a variety of
different foods including wild game like rabbit and quail along with a traditionally
prepared Thanksgiving turkey. I recommend decanting the wine 30-45 minutes
before serving.
Rick Longoria, Winemaker
November 1, 2020
Composition: 100% Pinot Noir, Mt. Eden Clone
Vineyard source: Fe Ciega, Block M
Production: 37 cases
Alcohol by volume: 14.5%
pH: 3.57
Titratable acidity: 0.58g/100ml
Cellaring potential: Six to nine years
Bottle price: $75
