Inspiration
For over 37 years I’ve had the privilege of making wine with fruit
sourced from the famed Sanford & Benedict Vineyard. Each exceptional
vintage has served as an inspiration for the next, and this release is no
exception.
The Harvest
The growing season of 2019 experienced moderate temperatures. The grapes were harvested on September 16th
with a sugar content of 25.3 Brix.
Winemaking
The grapes were 100% destemmed and crushed into a small, open-top
fermenter. This year we added about 5% stems that were dried for 24 hours to
reduce their astringency. After cold soaking for three days, the must was
inoculated with yeast to start fermentation. 12 days later the wine was pressed
off, settled in a tank, and racked to French oak barrels for aging. Approximately
32% of the wine aged in new barrels. After 14 months of barrel aging, the wine
was not fined but was lightly filtered and bottled in January 2021.
The Wine
The wine has a deep, dark ruby color and floral aromas with hints
of ripe raspberries and cloves in the background. On the palate the wine has
substantial weight with briary flavors of black cherries that are accented with
tea-like tannins. The excellent acidity provides a nice balance to the rich
body of the wine.
Food Pairings
This full-bodied Pinot Noir will pair well with a variety of foods
including beef tenderloin, roasted pork loin and other flavorful meats. I
recommend decanting the wine 30-45 minutes prior to serving.
