2017 Razorback Vineyard Pinot Noir

Record setting rains replenished our thirsty soils and gave our old vines a much needed reprieve from four drought stressed seasons. The 2017 vintage was another year of record setting heat, continuing our string of warm growing seasons. Luckily, spring was mild, and allowed us to set the best crop we have seen since 2012. A torrid heat spike over the labor day started the growing season with a bang and had us off and running at sprinter’s pace. The weather following was mild and allowed for the latest harvest we have seen in some time. It will go down as a vintage with good yields and even better quality.

"Ripe red-currant and cranberry aromas become more complex when roasted cherry tomato and dried herb elements converge on the nose of this bottling. Snappy raspberry flavors zip on the sip, backed by orange peel, making for an altogether mellow expression." - Matt Kettmann, Wine Enthusiast 92 points
Our winemaking is focused on allowing the unique signature of each vineyard site to be expressed. We ferment all of our Pinot Noir in small lots of between one and two tons. We utilize varying percentages of whole bunches (approximately 25-50%), tailored to each site, and ferment the wines without the addition of yeast. Our maceration period lasts from 10-21 days, often including a short per-fermentation cold soak. We age our Pinot Noir in 3 year air dried French Oak, exclusively from the forest of Chatillon. The wines are pressed in a traditional basket press and allowed to settle before barrelling. The wines spend two winters in barrel and are racked only at bottling.
The Razorback Vineyard was planted in 1986 and is our lowest in elevation at 1400 feet. It is two acres with soil composed of fractured sandstone and shale. The vineyard has a cooling northeastern exposure further encouraged by settled fog. Four clones are planted here: 115, 667, 777, and swan. We ferment the clones together for greater complexity and intrigue in the finished wine.