2015 Pinot Noir 0% Whole Cluster
"I really like the nose on this wine."
--Trudy Kramer, owner
This Pinot Noir was made with grapes that were destemmed, as was our approach until recently. To destem, the grapes go through a destemmer, a machine that knocks the berries off the stems, removing the stems from the fermentation entirely. In the process many of the berries split and begin to release juice immediately. With this step, fermentation usually finishes about 10 days after the harvest. Some advantages of destemming are:
"Really nice! Typical of a Yamhill-Carlton Pinot Noir."
--Keith Kramer, owner
- Emphasis of fruit
- Limits potential of harsh, green flavors from unripe stems
- Destemmed wines are usually darker in color
- Results in wines with lower pH compared to whole bunch
- Wines are more approachable at release
For more on whole cluster fermentation, see PinotFile v11 i25: Sizable Tasting of 100% Whole Cluster California & Oregon Pinot Noir
In Stock
Wine Specs
Varietal
Pinot Noir
Appellation
Yamhill-Carlton
Harvest Date
September 2014
Sugar
21.4 Brix
Acid
6.4 g/L
pH
3.51
Aging
neutral French oak
Bottling Date
February 2016
Alcohol %
12.4
Wine Profile
Tasting Notes
Clear, red garnet. Aromas of earth, raspberries, cherry cola, hint of vanilla with baking spices. Bursting with red fruits on the palate, with pleasing brightness in the middle. Nice long finish, with light tannins.
Vineyard Notes
Own-rooted estate vines planted 1985-1988, Wädenswil, Pommard, and Gamay Beaujolais upright clones.
Winemaker Notes
The grapes were harvested, sorted, and 50% whole clusters were layered into the bottom of the vat, topping with 50% destemmed fruit. Cold soaks lasted 4-7 days. When fermentation began, the vats were punched down and pumped over, twice daily and pressed at dryness. The wine settled overnight before racking to neutral French oak barrels, and aged until bottling the winter of 2016.