Inspiration
I crafted A Noir Supreme from the fruit of two of the finest
vineyards in the Sta. Rita Hills AVA. This very limited, special release wine
is my tribute to John Coltrane’s 1964 jazz masterpiece recording, “A Love
Supreme.” The album is musical proof that art flourishes in a collaborative
space. Nature and the worker’s hands provide the winemaker with the raw
material and the wine cellar is the studio within which we follow our aesthetic
instincts to create unique wines. This wine exemplifies artistry in winemaking.
The Harvest
The weather during the 2019 growing season and harvest was close
to ideal. The grapes from our estate vineyard, Fe Ciega and Sanford & Benedict
Vineyard were harvested on September 25th and September 16th
respectively, with a combined average sugar content of 24.8 Brix.
Winemaking
Each of the two vineyard lots were 100% destemmed and crushed into
small open-top fermenters. After cold soaking for three days, the musts were
inoculated with yeast to begin fermentation, which lasted eight to nine days.
The wines were pressed off, settled in tanks and racked to French oak barrels
for aging. My assistant Joe and I conducted many blending trials during the 15
months that the wines were aging before settling on the final blend. Only 20%
was aged in new French oak barrels. The wines were blended, filtered and
bottled in January 2021.
The Wine
The wine has a medium-dark ruby color. It has a complex aroma of sage, cherries and
cherry cola. On the palate the wine has a rich texture with smooth tannins. The
flavors are similar to those found in the aroma with an added hint of sweet
cherry vanilla. The excellent natural acidity provides a long, rich and vibrant
finish. The wine has a great balance of power and elegance.
Food Pairing
This bold and powerful Pinot Noir will pair well with hearty foods
such as lamb, duck and pork tenderloin bathed in cherry sauce. I recommend
decanting the wine 45-60 minutes prior to serving to allow the wine to open up.
