It was fast, furious, and early. This year had smaller croploads and concentrated berries… it was another good year!
The recurring heat waves caused the berries to sugar-up quickly with acids intact and concentrated flavors. There has been some discussion about the effect of the drought – as this was the 4thyear. We had a mild Winter and a cooler Spring – which gave us smaller clusters and variable crop sizes.
It was an intense and compacted harvest – and there was little I actually needed to do in the winery once the grapes were picked. In spite of high temperatures in August and early September, the grapes came into the winery in lovely condition. This is the first year for my Ayiana label – a new label created in honor of my beloved Mother.
This harvest was fast and easy, it began in late August and all the grapes were in the winery by mid-September. I have never been finished harvest in September – in fact, some years I don’t even start harvest until October!
These wines are lower in alcohol, aromatic and pretty.
Another lovely vintage.
Wines from our 2015 harvest
Pressed whole cluster in Europress to tank and settled overnight. Barreled down next day into 100% French oak, 20% new and allowed for a native fermentation in 100% oak to take off. Inoculated w EnoFerm Alpha for malolactic fermentation. 11 mos in barrel.
Bottled: August 8, 2016
Produced: 112 cases
777, 115 and Swan – destemmed and crushed separately, then fermented clones somewhat separately in T-bin and macro 48. 5 day cold soak, native fermentation, all pressed together in a basket press – all must went to tank and barreled down next day. Inoculated with EnoFerm Alpha. 11 months in barrel, 100% French oak, 20% new.
Dark, ruby red in color, plum and Bing cherry pie on the nose, rich and lush on the palate – it explodes in your mouth with flavors of black fruits – blackberry, blueberry, dark currant with a hint of alpine strawberry. It is supple, elegant, juicy, yet sophisticated and exquisitely balanced with depth and the ability to go the distance.
Balanced and complex, this wine is drinkable now, but should age nicely for another 10+ years.
Clone: 115, Swan and 777 – Blocks 11, 21 and 15
Rootstock: 101-14
100% destemmed Pinot Noir, 5 day cold soak, native fermentation in open-top fermenters. Two punch-downs per day. Inoculated with EnoFerm Alpha for malolactic fermentation. 100% French oak, 20% new. 11 months in barrel.
pH: 3.77
TA: 5.0 g/L
Alcohol: 14.6%
Harvested: 9/12/15
Bottled:
8/8/16
Produced: 125 cases
Destemmed and crushed, then cofermented in tank. 5 day cold soak, native fermentation, pressed to tank with a basket press and barreled down the next day. Inoculated with EnoFerm Alpha for malolactic fermentation. 11 months in barrel, 100% French oak, 25% new.
Dark ruby red in color, there is pomegranate, cola, red raspberry, black cherry, black berry and sandalwood on the nose. Upon entry, black cherry, wild strawberry and plum burst forward as vanilla and subtle, sweet oak spice supports. The finish is long, balanced, lingering and pleasant – leaving a sweet toasty-oak imprint on the palate.
Balanced and complex, this wine is drinkable now, but should age nicely for another 10 or more years.
100% destemmed Pinot Noir, native fermentation, in open-top fermenters after a 5 day cold soak. Twice daily punchdowns. Inoculated with EnoFerm Alpha for malolactic fermentation.
Cooperage: 100% French, 25% new. 10 months in barrel.
pH: 3.72
TA: 6.0 g/L
Clones: Pommard and Rochioli
Alcohol: 13.5%
Produced: 199 cases
