The Pinot Noir grapes from block J on our 175-acre home ranch, Redwood Valley Vineyards, were harvested on September 4, 2018 at a 24.6 brix.
After going through the de-stemmer and arriving in the fermentation tank, the grapes were allowed to rest for just over 24 hours. After soaking, we racked a portion of the juice to a separate tank to begin the primary fermentation. This is called the Saingnee (pronounced: san – yeah) method.
After primary fermentation is arrested, the wine is chilled and does not see any oak or malolactic fermentation. The remaining malic acid helps build a sturdy backbone of super crispy freshness and vibrant pink color, allowing the more subtle aromas of summer jasmine and rose mingle effortlessly with the flavors of strawberries, fresh-cut melon, and just a hint of cherry preserves.
(May 17, 2019 at 2:11 PM)