Varietal: Pinot Noir, 100% Pommard Clone
Appellation: Central Coast
Vinification: 100% de-stemmed, short 3-day cold soak. Gently punched down over the course of fermentation followed by basket-pressed in to barrel.
Aging: 12 months in 50% 2nd fill French oak and 50% 2nd fill Hungarian oak
Production: 2 barrels, 53 cases
2016 was a blessing of an even year, especially compared to 2015's drought madness. Yields were back up, and slightly earlier ripeness means higher acids.
What does that mean for the wine? Brighter, tart and aromatic, fruit paired with a silky, more food friendly finish. This is the first year my Pinot is made with the prized Pommard clone of Pinot Noir which also brings a certain vibrancy and elegance that has made this one of my personal favorite pinot I've made. During fermentation the intense Turkish delights and wild raspberries was so enticing that I also didn't mask anything with new oak this year - giving way to the pure expression of the fruit.
As is the goal: this wine is great to have now, or for years to come thanks to the structure of acid, and slight amount of oak from being 2nd use.
Food pairing? My all-time favorite, carnitas tacos.