Winemaker's Notes

Made from Dijon clones 115, 777, and 114.

Harvested September 28 through October 12, 2003. Brix 25-28, T.A 4.65-6.6.

Intensely hot summer with 2 weeks over 100° F. Despite some irrigation and leaf shade in the western side, the outer berries on the clusters shriveled, leading to very low juice levels and correspondingly high sugars.

100% destemmed. 5-day cold soak at 45-50 ◦ F. Heated to 60◦ F and wild yeast fermented in 1.3 ton lots.

The scent of cocoa and cassis was remarkable during fermentation. Barrelled in 50% new wood for 10 months.

The final blend included the scant press wine. Intensely scented with cocoa, cassis, ripe plums and black cherry. Already throwing a light sediment. This is a big red lover’s pinot noir!

1,100 cases made. Alcohol 16.2 %