1 ton of Pinot Noir fruit was hand-harvested on 09/30/14. The fruit was cooled for 3 days, removed, crushed, de-stemmed, and cold-soaked for 6 days. The chemistry for the crushed fruit was 22 Brix, 9.9 g/L TA and a pH of 3.53.
The must was fermented on the skins, using 3001 yeast, and was punched down 3 times per day. It was pressed on 10/18/14, after 8 days of fermentation, with fermentation temperatures in the 65-78F range, peaking at 78F. After 3 days of settling, the wine was racked to 1 older, neutral barrel and 1 3rd-use French oak barrel. Malolactic bacteria were added to the wine on 10/21/14 and finished ML fermentation in all the barrels by mid-December.
The wine was racked from barrels and topping tank on 07/30/15, after 9 months in barrel. All of the wine was included in the final blend. The wine was racked once on 08/18/15, then bottled without filtering on 08/27/15.
Appellation: Finger Lakes
Varietal Composition: 100% Pinot Noir
Alcohol: 13.1%
Residual Sugar: 0.2%
Acid: 9.9 g/L
pH: 3.53
Harvest Date: September 30, 2014
Bottling Date: August 27, 2015
Cases Produced: 62.7
Vegan Friendly: Yes
