Winemaking Notes: Following a very early morning harvest, the grapes were de-stemmed and then underwent a five-day cold soak. Fermentation took place in a 1.3-ton fermentation tanks with twice-daily punch downs. Following the conclusion of primary fermentation, the wine settled for 36 hours and was pressed clean to medium-toast French oak barrels (30% new). It completed ML over four plus months and aged for a total of 21 months.
Harvest Notes: 2014 was the third in an excellent string of vintages for the Santa Maria Valley. Consistently warm day and night temperatures and an abundance of sunshine led to an early harvest. These growing conditions, along with the drought that kept crop yields low, produced fruit of exceptional quality.
Fruit for our 2014 Bien Nacido Pinot Noir comes from Block 47 of this deservedly well recognized vineyard. Bien Nacido is situated on the east side of the funnel-shaped Santa Maria Valley, which opens west to the Pacific Ocean. This ideal location provides morning fog cover and cool breezes in the afternoon - perfect for growing Pinot Noir with fully developed flavors and fresh acidity. A lengthy growing season allows the fruit to develop rich, concentrated flavors. The soil composition provides excellent drainage, contributing to this wine’s complexity.
• This famous, certified sustainable, cool climate hillside vineyard is directly exposed to ocean influences from the west.
• The vineyard has a number of notable blocks. Our wine was produced from a southwest facing block of Pommard clone 667 on 5c rootstock planted in 1999 on sandy loam soils.
• Fruit is picked at maturity followed by gentle de-stemming, a five day cold soak and fermentation in small open top tanks. Aging is completed in one-third new French oak barrels.
• Medium toast barrels are employed from a diverse range of coopers.