Pinot Noir 2007
The grapes were harvested on September 21, 2007, and yielded just 2 tons per acre from this essentially dry-farmed hillside vineyard. The finished wine is a blend of 3 clones. The predominant one is rumored to be a “suitcase” clone from the Domaine Romanee-Conti Vineyard, and the balance consisting of both Pommard and Wadensville 2A.
We used gentle winemaking techniques, starting with destemming the grapes (versus crushing) into one ton bins and cold soaked for 5 days. After the must warmed to 50 degrees F, the natural yeast started the fermentation. About halfway through fermentation, the bins were inoculated with Assmanshausen cultured yeast. This strain is specific for its use in Pinot Noir to enhance spice and fruit flavors. This is done to insure a complete and clean fermentation.
6.7 tons of Pinot Noir grapes yielded 1050 gallons of wine which aged in approximately 30% new French oak and 70% neutral barrels (old French). Artisan French oak cooperages included Remond, St. Martin, Rousseau, and Sirugue barrels with medium to medium plus toast levels. The wine aged for 20 months in barrels.
- Varietal Blend:
- 100% Weir Vineyard Pinot Noir
- Yorkville Highlands, Mendocino County
- September 21, 2007
- 17 days, Assmanshausen yeast
- 20 months; 30% Artisan French oak barrels
- = 3.68
- = 0.62 g/100ml
- = 14.1%