2017 Destein Vineyard Pinot Noir, Bennett Valley
In Stock
The bouquet is beautifully enchanting with notes of brambly blueberry and cranberry compote, pine bark, clove and holiday spice. On the palate this wine is taut and firm with mouth coating silky, fine-grained tannins, accents of mineral, redwood, vanilla, raspberry, red currant and cassis. Tart and cheerful, this Pinot has a long life ahead.
The Destein estate vineyard sits on a west-facing slope in isolated Jamison Valley at the east end of the Bennett Valley AVA. It takes the brunt of cool air flowing through the Petaluma Gap from the Pacific Ocean, allowing ample flavor development through generous hang time resulting from cool growing season temperatures.
Wine Specs
Vintage
2017
Varietal
Pinot Noir
Appellation
Bennett Valley
Harvest Date
9/14/17
Aging
21 months, 50% new French Oak
Alcohol %
13.8
Wine Profile
Tasting Notes
The bouquet is beautifully enchanting with notes of brambly blueberry and cranberry compote, pine bark, clove and holiday spice. On the palate this wine is taut and firm with mouth coating silky, fine-grained tannins, accents of min-eral, redwood, vanilla, raspberry, red currant and cassis. Tart and cheerful, this Pinot has a long life ahead.
Vineyard Notes
The Destein estate vineyard sits on a west-facing slope in isolated Jamison valley at the east end of the Bennett Valley AVA. It takes the brunt of cool air flowing through the Petaluma Gap from the Pacific Ocean, allowing ample flavor development through generous hang time resulting from cool growing season temperatures. The vines are small, with a great natural balance and small fruit load that is the result of scanty, non-vigorous soils.
Production Notes
We picked the grapes at Destein Vineyard on September 14th. The stems were well lignified, so we included nearly 25% as a whole cluster component. The grapes were sorted and the rest destemmed, then rested until an ambient fermenta-tion took off about a week after harvest. The fermentation, along with frequent punch-downs, went to completion a week later, when the fermenter was sealed up for an extended maceration. About forty days after picking, the tank was drained, the remaining grapes were pressed, and the wine was barreled, using barrels from five different coopers to help add layers of complexity; we selected barrels from all five of our favorite coopers to help create complexity: Marcel Ca-det, Remond, François Frères, Dargaud et Jaeglé, and Rousseau. Malolactic fermentation occurred in barrel. The wine remained unracked until just before blending and bottling.
Production
2 barrels; 47 cases produced