Lot 21 Pinot Noir 2015

Leyda

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100% Pinot Noir from estate vineyards in the Leyda Valley, where maritime influence and summer breezes create an extraordinary environment for Burgundian varieties like Pinot Noir. The special wine comes from a selected parcel where all labor is performed by hand, vine by vine. Clusters are carefully selected to keep yields extremely low. Less than 1.75 pounds of fruit is produced by each plant. 

The grapes were hand harvested, by women only, on March 29nd. The first cluster selection was made in the vineyard followed by a  second one made in the cellar in sorting tables. The clusters were destemmed followed by a careful berry selection. 60% of the berries were crushed softly and 40% kept as whole berries. The grapes were chilled down to 46-50° F for 6 days for cold maceration. Alcoholic fermentation took place at 75-78° F during 7 days with a “punching down” regime of 3-4 times per day. After dryness, the wine was immediately racked off  the skins into french oak barrels for malolactic fermentation and aged for 10 months. 10% of the barrels are new.

Tasting Notes

Lot 21 Pinot Noir is a complex and elegant wine, with delicate aromas of strawberries, red cherries, orange peel and herbs with a subtle earth complexity. The first impression on the palate is of fresh, sweet red berries. The middle palate has nice volume with concentrated cherry flavors and soft ripe tannins that cover the entire tongue. The finish is bright and lingering.

Food Pairing

Pair with turkey, pork sausage, or spanakopita. 

Vineyard & Production Info
Vineyard name:
Lot 21 parcel of estate vineyards in the Leyda Valley
Vineyard size:
5 acres
Soil composition:
Loamy clay and granite
Training method:
Spurred Cordon
Elevation:
330-500 feet
Vines/acre:
622
Yield/acre:
1.4-1.6 tons
Exposure:
Northwestern
Year vineyard planted:
1998
Harvest time:
March
First vintage of this wine:
2001
Bottles produced of this wine:
600
Winemaking & Aging
Varietal composition:
100% Pinot Noir
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
7 days
Fermentation temperature:
80-82 °F
Maceration technique:
Cold Soak Maceration and Punchdown
Length of maceration:
6; 7 days
Malolactic fermentation:
Yes
Type of aging container:
Barrels
Type of oak:
French
Length of aging before bottling:
10 months

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