Varietal: 91% Pinot Noir, 9% Trousseau
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, 50% 2nd fill Hungarian oak
Production: 2 barrels, 57 cases
Sometimes playing around with blends can reveal something truly brilliant. While I was preparing bench trials for my Cabernet/Merlot bottling I got a wild hair and wanted to try and recreate one of my favorite wines from the Jura region of France - a lacy, unknown percentage, blend of Pinot Noir and Trousseau.
I quickly realized that the cracked white pepper and tart red fruits of the Trousseau very easily took over the delicate wild strawberry and Turkish delight quality I love in the Pinot, but, at the moderate 9% addition of Trousseau, I was in heaven: I actually exclaimed “I need to bottle this!”
So here you have it, my ode to the Jura. It exhibits all of the big, mouth coating, red fruits of the Pinot Noir with the addition of mulling spices, hints of chamomile teas, touches of forest floor and balanced out by tart cranberries and red delicious apples. Thanks to the combination of the acid, from the Pinot, and spice, from the Trousseau, we also get a wine with staying power that will both open up, and age, gracefully - showing a creaminess and mixed berry pastry-like quality.