|
|
|
2008 Pinot Noir Santa Maria Valley
2008 Pinot Noir, Bien Nacido Block N
2008 Pinot Noir, Julia's Vineyard
2008 Pinot Noir, Bien Nacido Block 8
2008 Pinot Noir, Sea Smoke Vineyard
|
|
 |
2008 Pinot Noir, Santa Maria Valley
pdf product sheet
Production: 2300 Cases
Suggested Retail: $34
++ADD TO CART++
|
Vineyards: Bien Nacido and Julia’s Vineyard
Clone(s): Primarily Pommard, some Dijon
Harvest: Vineyard Blocks and lots hand harvested from Sept 9th to Oct 2nd
Yields: Between 2 and 3 Tons per acre
Crush: Whole berry destemmed into small, open-topped fermenters. Pre-innoculation cold maceration 2-5 days
Innoculum: Bourgogne RC212, Bourgogne RA17; Assmanhausen
Fermentation: 14-21 days, with punch downs 2 times daily
Barrel Regime: 8 months in Francois Freres tight grained barrels
Racking: Without 02 (no pumping). Once in April 2009 then again June prior to bottling
Bottling: June 24, 2008 without fining or filtration
TA: 0.579 mg/100ml
Ph: 3.59
|
 |
2008 Pinot Noir, Bien Nacido Vineyard-Block N
pdf product sheet
Production: 100 cases (750ml)
Suggsted Retail: $52
++ADD TO CART++ |
Appellation: Santa Maria Valley
Vineyard: Bien Nacido, Block N, old vines, planted 1972
Clone(s): Martini, a California Heritage Clone
Harvest: By hand, in the dark, under lights, early morning Oct 6
Yields: 1 1/2 tons/acre
Crush: 100 % whole berry into small, open top fermenters
Innoculum: ADY-Assmanshauson after a 4 day cold soak
Fermentation: 10 day active, with punchdowns 2 times daily
Barrel regime: 100% Francois Freres, 50% new, for 16 months
Racking: Without pumping, once late winter 2009, then prior to bottling late winter 2010
Bottling: Without fining or filtration, March 1, 2010 |
 |
2008 Pinot Noir, Julia's Vineyard
pdf product sheet
Production: 670 cases (750ml)
Suggested Retail: $56
++ADD TO CART++
|
Appellation: Santa Maria Valley
Clone(s): Pommard
Harvest: Hand Picked by hand early morning Sept 15th
Yields: 2 1/2 tons per acre
Crush: 100 % whole berry destemmed, into small, open top fermenters
Innoculum: Assmanhausen and Bourgogne RC 212 after a 4 day cold maceration
Fermentation: 10-14 days active, with punch down 2x daily
Barrel regime: 100% Francois Freres, 50% new, for 16 months
Racking:Without pumping, once late winter 2009, then again prior to bottling late winter 2010
Bottling: Without fining or filtration, March 1, 1010
Wine Spectator-August 31, 2010 issue
94 Points-
Intense and vibrant, rich and layered, with pleasing aromatics of black cherry, plum and wild berry. Full-bodied, tight and focused, woven together on the palate and hanging onto a long, tantalizing finish. Drink now through 2016.—J.L.
Top 10 best wines of the week- Steve Heimoff, June 16, 2010
From this esteemed vineyard in thh hills of the northern Santa Maria Valley. Winemaker Bill Wathen, a true Pinot hero of Santa Barbara County, is at the top of his game. Juicy and fresh.
|
 |
2008 Pinot Noir, Bien Nacido Vineyard-Block 8
pdf product sheet
Production: 655 cases (750ml)
Suggested Retail: $54
Coming Soon! |
Appellation: Santa Maria Valley
Clone(s): Dijon 113, Dijon 115, 2A, Mt. Eden, Pommard
Harvest: Individual sub-blocks night harvested 6 times between Sept 2 & Sept 30
Yields: 2 1/2 to 3 tons per acre(3 ppv)
Crush: 100 % whole berry destemmed, then gravitied into small, open top fermenters
Innoculum: Burgundy Rc212 after a 2-4 day cold maceration
Fermentation: 14 day active, with punch down 2x daily
Barrel regime: 60% new Francois Freres tight grain French oak, 16 months elevage
Racking: Without pumping, once winter 2009, and again before bottling late Feb 2010
Bottling: March 1st, 2010 without fining or filtration
Wine Spectator-July 2010
91 Points
Serves up a complex mix of ripe, rich, high-toned fruit, with layers of black cherry, plum, wild berry and spice. Full-bodied and deep, yet maintains a sense of elegance and finesse. Ends with chewy tannins. Drink now though 2016.-JL |
 |
2008 Pinot Noir, Sea Smoke Vineyard
pdf product sheet
Production: 470 cases (750ml)
Suggested Retail: $80
Coming Soon! |
Appellation: Santa Rita Hills
Clone(s): Dijon 115, 667 &777
Harvest: By hand 10-2(115) 10-14(667) 10-20(777)
Yields: Under 2 tons per acre
Crush: 100 % whole berry destemmed, into small, open top fermenters
Innoculum: Burgundy Rc212 after a 2-5 day cold maceration
Fermentation: 14 day active, with punch down 2x daily
Barrel regime: 80% new Francois Freres tight grain French oak, 16 months
Racking: Without pumping, once winter 2009, and again before bottling late Feb 2010
Bottling: March 1st, 2010 without fining or filtration
Wine Spectator-August 31, 2010 issue
94 Points- Starting with wonderful aromatics of ripe berry, flowers and spice, this full-bodied, muscular and deep wine is rich and layered on the palate, with tiers of blackberry, blueberry, black licorice, mineral, spice, espresso bean and black tea, ending with a long, lingering finish that keeps pumping out the flavors. Drink now through 2016.—J.L. |
|
|
|
|
