Minimal sulfur is used throughout the wines aging, with final total sulfur levels less than 50 ppm. Free sulfur was at about 19 ppm at bottling. pH at bottling was 3.57 with a TA of 6.3 and VA was 0.76 g/l. Alcohol was measured to be 14.0 alc/vol. Lots were inoculated using Melody yeast (by CH Hansen) and Burgundy yeast (by Lallemand). Fermentation saw maximal temperatures of 88 degrees. Malolactic fermentation was allowed to happen naturally and was complete by December 2014. Wine was aged in 40% new French oak 228L barrels by Rousseau for 11 months with a monthly batonage.
The 2014 Russian River Valley Pinot Noir was produced using fruit from three vineyards in the AVA: Moore Family vineyard, Sullivan Family Vineyard, and Hogan’s Run vineyard. The three vineyards form somewhat of a equilateral triangle in the Russian River Valley AVA and thus each have their own unique characteristics and impacts to the fruit and finished wine.
Barrel Description: 40% new French Oak, 60% once used French Oak, Rousseau cooperages
Barrel aging: 11 months on the lees, with a monthly stirring
Variety: 100% Pinot Noir
Clones: 777, 667, Pommard
TA: 5.9 g/L
VA: 0.74 g/L