A cool, damp early spring delayed the beginning of the growing season. Late spring and summer temperatures were also below normal, further slowing vine development. Two autumn heat spells were followed by inopportune rains. Fortunately, we were able to harvest all of our
blocks between November 3rd with little impact from the weather. Overall the vintage yielded wines with great flavor and acidity.
We harvest our grapes based on the ripeness of the tannins. For Pinot Noir this usually occurs between 24.5-27.0 Brix with the 2011 harvest coming in at a balanced 25.1. The fruit was hand-picked and hand-sorted in the vineyard in the cool morning hours to preserve the
aromatics. The clusters were then gently de-stemmed with no crushing. The must was cold-soaked in open-top fermentors for four days and then inoculated with yeast. Each tank was manually punched down daily throughout maceration. Upon completion of primary fermentation and maceration, the free-run wine was transferred to tank for settling. Next,
the individual lots were racked to barrels and aged for 17 months prior to blending and bottling.