Two clones were blended together for this Pinot: Clone 115 and Pommard. Brix (% sugar) at harvest was 23.0%. Our grapes were hand sorted and mechanically destemmed into a small bin for a two day cold soak to bring out flavors and color. Yeast and nutrients were added to start a 8 day active fermentation. The “free run” wine was pumped into barrels and the remaining skins were gently pressed to extract remaining wine into the barrels. The wine then went through a malolactic fermentation which softens the wine.
Troy Mandeville and John Richardson
Erratic Oaks