Harvest 2012

2012
This was a great growing season, particularly after the challenging 2011 vintage. The days were warm and the nights cool allowing for ample maturation, occurring at a healthy and reasonable pace. And we had enough heat at the end of the season to enable the grapes to ripen to their full potential. This year I decided to make 3 clones, and wanted to allow them to ferment and barrel age separately, in order to track the development of each clone individually.
10/8/12 we picked the 115 and 777 and on 10/9/12 picked the Swan. We destemmed and crushed, keeping the lots separate and sending them to their own bins for a 5 day cold soak. We bled about 15% from each bin on the second day to make our Vineyard Designate Rose. We inoculated the Rose and fermented in neutral oak and after 4 days allowed the bins to warm up and let the Pinot go for a wild fermentation. We punched down gently 2-3 times per day and fermented for about 6 days. We drained each lot separately to barrel and pressed the lots together for combined press wine. We also allowed for a wild malolactic fermentation. Our oak regime was 100% French oak, 35% new oak and we used Remond, Billon and Damy barrels and we stirred once a week to enhance the mouthfeel.
10/16/12 we picked the Chardonnay and pressed whole cluster in a Europress, settled to tank over night then barreled down the next day to ferment in 100% French oak – 36% new oak and the rest used. We let the fermentation go native and inoculated with Eno Ferm for malolactic fermentation, stirring weekly for enhanced mouthfeel. Approximate yield 125 cases.

This turned out to be one of the best, if not THE best vintages I can remember – a nice change after the challenging 2011 vintage. The days were warm and the nights cool allowing for ample maturation, occurring at a healthy and reasonable pace. There was a rain event during shatter and again in early October, but things dried out and that allowed for some grapes to hang well into November! We picked early the second week of October, which seems to be the typical time for our pick. But it is rare that the rains aren’t either pushing us to pick, or quick on our heels post pick. This was truly a perfect year.

2012 SANGIACOMO ROBERTS ROAD PINOT NOIR & 2012 ROSÉ OF PINOT NOIR

10/8/12 we picked the 115 and 777 and on 10/9/12 picked the Swan. We destemmed and crushed, keeping the lots separate and sending them to their own bins for a 5 day cold soak. We bled about 15% from each bin on the second day to make our Vineyard Designate Rosé. We inoculated the Rosé and fermented in neutral oak and after 4 days allowed the bins to warm up and let the Pinot go for a wild fermentation. We punched down gently 2-3 times per day and fermented for about 6 days. We drained each lot separately to barrel and pressed the lots together for combined press wine. We inoculated with Eno Ferm for malolactic fermentation. Our oak regime was 100% French oak, 35% new oak and we used Remond, Billon and Damy barrels. We stirred once a week to enhance the mouthfeel. Rose - Approximate yield: 50 cases. Pinot - Approximate yield: 220 cases.

2012 SANGIACOMO ROBERTS ROAD CHARDONNAY

10/16/12 we picked the Chardonnay and pressed whole cluster in a Europress, settled to tank over night then barreled down the next day to ferment in 100% French oak – 36% new oak and the rest used. We let the fermentation go native and inoculated with Eno Ferm for malolactic fermentation, stirring weekly for enhanced mouthfeel. Approximate yield: 125 cases.