Pinot Noir Hendry Vineyard

The Pinot Noir vines were planted between 1998 and 2015. They are all cordon-trained and spur-pruned. The average production is often less than 2 tons per acre. The diverse clones and rootstocks that make up our Pinot Noir bottlings are as follows:

• Block 3, 1998: Dijon 115 clone on Riparia gloire rootstock
• Block 4, 2014: FPS 96, 97 and 108 clones, St. George roots
• Block 25, 1998: Dijon 115 clone, rootstock 101-14
• Block 30, 2005: Joseph Swan field selection, rootstock 3309
• Block 5, 2015: ENTAV clone 828 and FPS 115 on St. George roots

Alcoholic fermentation was completed in approximately one week using only indigenous yeasts. At dryness, the wine was pressed and put into barrels for malolactic fermentation. Aging was 11 months in French oak barrels, 50% of which were new.

Pale ruby color. Soft, perfumed red fruit, lightly spicy oak. Light-bodied, with sweet-sour red fruits like raspberry and cranberry, and initial firm structure. Varietally correct, flavors echoing the aromatic profile. Moderately firm tannins and balanced acid. Savory, medium-weight dishes with earthy flavors work best with our Pinots. Try with mushroom risotto, pork tenderloin, duck breast, herbed gougères, or any dish with herb and mushroom elements. *Note: Half bottles (375 ml, screw cap), are evolving slowly, with firm tannins and restrained fruit, but the wine opens up easily in a generously-proportioned glass.