Our
Estate Vineyard
Our estate vineyard, Fe
Ciega, was planted in 1998, and then expanded in 2008 to a total of nine acres
of Pinot Noir. The consistent 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 weather during the 2019
growing season and harvest was moderate and very similar to that of 2018. As a
result, harvest began on September 14th and concluded on September
17th. The average sugar content was 24.6 Brix with an excellent
balance of 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 the fermentation. Following an average
ten-day fermentation, the wine
was pressed off, settled in tanks for several days and then racked to French
oak barrel for aging. Only 18% of the barrels were new. After 14 months of
barrel aging, a blend was created from the Pommard, Dijon 667 and Mt. Eden
clones. The wine was not fined and only lightly filtered prior to being bottled
in January 2021.
The
Wine
The wine has medium, dark
ruby color. The aroma is a complex mixture of fragrant Asian spices and ripe
cherries with a hint of cedar. On the palate the wine is medium-bodied with
flavors of ripe cherries, pomegranates and a hint of orange rind in the finish.
The finish provides for a satisfying pull on the palate from the combination of
silky tannins and excellent acidity.
Food
Pairing
This full bodied and
flavorful Pinot Noir will pair well with a wide variety of foods including
lamb, duck and even filet mignon and top sirloin. I recommend decanting the
wine 30-45 minutes prior to serving.
