Vintage: The 2016 vintage was another early harvest, similar to 2015. A mild winter with average rainfall provided some drought relief, but bud-break still came weeks earlier than normal. Warm Spring weather allowed for good berry set and a slightly below average crop. Moderate Summer temperatures easlity brought the fruit to full maturity. The wines of 2016 have intense aromas and flavors, with nice structure and balance.
Vineyard: Seven separate clonal selections of Pinot Noir grow on the Trurchard Estate Vineyard. Two "Martini clones", the "Pommard" clone, the "Swan" clone and several new selections from France -Dijon 114, 115, 667, 777. Each selection provides a unique element of aromatic fruit, spice, and texture to the blend. The vines range from 20 to 42 years and are planted in several sites that take full advantage of the this soild, rolling hills and cooler tempertures. These are factors that make the Carneros an ideal spot to grow Pinot Noir.
WInemaking: All of the fruit was gently destemmed and crushed into open top fermenters with approximately 20% whole berries. Each lot was inoculated with Assmannhausen
yeast, after “cold soaking” for up to 5 days. Fermentations were punched down three
times daily, with the temperature peaking at 92º F. After 7 - 12 days of maceration, the lots
were pressed, settled in tanks for 24 hours, and then put into barrel. This wine was aged
for 10 months in French oak (35% new), and bottled in August of 2017.
Harvest: August 31- September 13, 2016. 24.4 Brix. 3.40 pH. 6.1 g/l TA
Release Date: February 1st, 2019