Unlike 2006, which started out very wet and cold, the early part of 2007 was dry and warm. However, the actual harvesting was trickier in 2007 because of looming rains. 2007 was a very deceptive vintage for us in that the actual harvest dates turned out to be a couple of weeks later than the originally anticipated dates due to cooling temperatures and scattered rains late in the growing season.
The rains were almost a huge problem with every varietal, especially the late ripening Cabernet Sauvignon; but we decided to let it hang through several storms and eventually we got warm, dry weather enabling the vines to dry out and the grapes to ripen more fully.
The 2007 vintage is proving to show more concentration (for much of Northern California – and for all cultivars), while still allowing for balance and complexity – particularly as compared to the 2006s.
Probably the early and dramatic differences in weather between 2006 and 2007 vintages, are the main causes behind these apparent differences in our wines.
Only truly Mother Nature knows.
Wines from our 2007 harvest
The Chardonnay vines are located very close to the Pinot block, so we were watching the Chardonnay as carefully as the Pinot, particularly due to the risk of a botrytis bloom. Although the grapes weren’t quite as ripe as we were hoping, the impending rain forced us to pick on Tuesday, October 9th. We sorted the clusters in the winery and pressed the whole clusters in the Europress (bladder press), then sent the juice to tank to settle overnight. We barreled down the next morning to 100% French oak barrels, using 40% new oak (combination Damy, Billon, Remond) and allowed for a native fermentation fermentation in barrel. After primary was completed, we inoculated with EnoFerm Alpha malolactic culture for a 100% malolactic fermentation.
This wine is light golden in color with brilliant clarity. Pineapple meets lemon zest and rich meringue on the nose. A fat entry leads to a rich, velvety mid palate of citrus, subtle vanilla and toasted hazelnuts with a long, clean, lingering harmonious finish.
Balanced and complex, this wine is drinkable now, but should age nicely for another 10 or more years.
Clones: Old Wente
Rootstock: 110R
Native fermentation in oak barrels, inoculated with Enoferm Alpha for 100% malolactic fermentation.
Cooperage: 100% French, 40% new. 11 months in barrel.
pH: 3.49
TA: 6.2 g/L
Alcohol: 14.3%
Harvested: 10/13/07
Bottled:
9/5/08
Produced: 155 cases
Watching the weather and ripening closely and taking daily vineyard samples starting in mid September, we had to balance the risk of rain with the hope that the weather would warm up to give us the last bit of desired ripening. The weather did warm up and hold, so we decided to pick on Monday, October 8th. We started with a careful field sort, then a second sort at the winery. We then destemmed the grapes (no crushing) and sent the must to T bins for a 5 day cold soak. After 5 days, we let things warm up naturally and allowed the native fermentation to take off. During the 5 day cold soak and the 8 day fermentation, we used a gentle punchdown regime, which allowed us to extract the purity of fruit with just the right amount of tannins. We pressed the grapes in a 1.5 ton basket press and pressed the juice to tank to settle overnight, then we barreled down into 100% French oak, with 45% new oak (used combination Remond, Cadus, Billon, François Fréres). After primary finished, we inoculated with EnoFerm Alpha malolactic culture.
This wine shows deep reddish-purple brilliance with beautiful clarity. On the nose, there is some smoky-toastiness layered with mouthwatering, spicy earthiness. Dark fruits such as black cherries and ripe plums are layered with the subtle barrel influences of vanilla and clove. The entry is rich and smooth and seamlessly leads to a plush mid-palate, which segues into a long, intense and uninterrupted finish. Well balanced with good acid, this wine will pair well with food. This wine has distinctive ‘Pinocity’!
Balanced and complex, this wine is drinkable now, but should age nicely for another 10+ years.
Clones: 115
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.
Cooperage: 100% French, 36% new. 11 months in barrel.
pH: 3.52
TA: 5.9 g/L
Alcohol: 14.4%
Harvested: 10/10/08
Bottled: 9/5/08
Produced: 145 cases
We harvested on Tuesday October 23rd after calling the pick 2 weeks earlier, only to find the tractors could not get up the vineyard hills due to mud! We waited through another storm and were blessed with warm, sunny weather that dried out the clusters and enabled the berries to obtain the last little bit of ripening we needed. We sorted the clusters in the winery, then destemmed and sent the must to tank for a 5 day cold soak. After 5 days, we turned the cooling off and allowed the must to warm up naturally and inoculated with MT yeast. During the 5 day cold soak and 12 day fermentation, we performed daily pumpovers to extract the beautiful fruit, without extracting too much tannin. We pressed in the EuroPress (bladder press), settled overnight in tank, then barreled down to100% French Oak, using 60% new oak (combination Taransaud, Vicard, Remond, Gamba, Sylvain, François Fréres, Cadus). After primary was completed, we inoculated with EnoFerm Alpha malolactic culture.
Deep rich purple in color, the nose is a tight mix of bittersweet chocolate, blueberry, blackberry, cassis with a suggestion of sandalwood. This wine is robust, silky and sweet – showing dark fruits and leather on the palate, with a long, lingering, juicy mouthwatering finish.
Balanced and complex, this wine is drinkable now, but should age nicely for another 10 or more years.
Clone: No clone, Monte Rosso field selection
Rootstock: 110R
Inoculated with MT yeast and EnoFerm Alpha for malolactic fermentation
Cooperage: 100% French, 75% new. 21 months in barrel.
pH: 3.68
TA: 6.2 g/L
VA: 0.72 g/L
Alcohol: 14.8%
Harvested: 10/23/07
Bottled:
2/9/09
Produced: 250 cases