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2019 Weir Vineyard Pinot Noir, Yorkville Highlands

2019 Weir Vineyard Pinot Noir, Yorkville Highlands
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Wine Specs
Pinot Noir
Yorkville Highlands
19 months, 64% new French Oak
Alcohol %
Wine Enthusiast
Wine Profile
Tasting Notes
Violets and orange zest welcome you to another enchanting vintage of Weir Pinot Noir; this vineyard is such a gift…there’s deep blackberry fruit, boysenberry, rhubarb, tiny wild plums, baking spice and red fruits. There’s a tiny bit of briny vanilla, blueberries and raspberries and a slight salinity like the finest seaweed from the finest of sushi restaurants. It’s medium bodied with very fine-grained polished tannins, so mouthwatering and persistent… This wine is rustic and elegant all at once, but it’s all tucked in the background so it sneaks up on you with a whisper, then continues with a delicate but very persistent, lingering finish. You won’t want this to end.
Vineyard Notes
Planted in 1992, the Weir Vineyard is our most far-flung vineyard. Located in the Yorkville Highlands between Cloverdale and Mendocino, the vineyard’s elevation (850’-1000’) and aspect place it squarely in the path of cold air flowing in from the Mendocino coast, a mere 17 miles away. The 15 acre vineyard incorporates several soil types, including gravels, highly fractured rock and old sandstone. The topsoil is thin, limiting vine growth and vigor, while promoting concentration in the resulting wines.
Production Notes
The fruit at Weir Vineyard was harvested September 27, just a little later than most years and perfectly in keeping with the slightly late start to the growing season. The cool season allowed us to use a slightly higher percentage of whole clusters, so nearly 30% of the fruit was loaded into the fermenter without destemming. Our native yeasts were a bit slow to start off and it was ten days before we saw signs of an active fermentation. It was another ten days before the yeast completed its task and we were able to seal the fermenter for an extended maceration. Forty-two days after picking, we finally drained the fermenter and pressed, then went to barrel the next day. The wine was aged in barrels from our five favorite coopers for twenty months and was racked the first and only time just prior to bottling. The wine received slightly over two years of bottle age before release.
11 barrels / 273 cases made