2018 Destein Vineyard Pinot Noir
In Stock
A welcoming bouquet of herbes de provence, dark chocolate, black cherry, sandalwood and a funky yet elegant muski-ness... The tannins are soft, the texture is graceful, rich, round and lush; it’s a mouthful of little velvet pillows. Such fun flavors of cranberry, blackberry, earthy, slate and charcoal integrate seamlessly with tart apples and cherry pie. This is a very interesting and complex wine that lays itself out for you to slow down and pay attention.
Wine Specs
Vintage
2018
Varietal
Pinot Noir
Appellation
Bennett Valley
Aging
21 months, 50% new French Oak
Wine Profile
Tasting Notes
A welcoming bouquet of herbes de provence, dark chocolate, black cherry, sandalwood and a funky yet elegant musk-iness… The tannins are soft, the texture is graceful, rich, round and lush; it’s a mouthful of little velvet pillows. Such fun flavors of cranberry, blackberry, earthy slate and charcoal integrate seamlessly with tart apples and cherry pie. This is a very interesting and complex wine that lays itself out for you to slow down and pay attention.
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 18th. 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