2016 Homestead Block Pinot Noir
We deconstructed the block into single lots to maximize the individuality and raise the quality aspect of this historical block planted on its own roots in 1983. The fermenters received 2 punchdowns a day during the early stages of the fermentation, down to 1 punchdown towards the end of fermentation. Gentle handling during harvest helped to preserve its freshness. The wine received an extended skin maceration of 8 days to increase the texture on the mid palate. This wine was aged in 40% new French oak for 15 months to add subtle layers of oak components to increase the overall complexity.
Due to the optimum growing conditions and the ripeness of the stem, 10 % of this blend was whole cluster fermented to add layers of spices, additional tannins and to increase the overall complexity.