2014 BLK 3 Pinot Noir

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Tasting Notes

A floral nose of rose petal and violets compliment wild strawberries and bright cherry. Silky tannins are accentuated by chicory, fresh tobacco leaves, and cedar.

Production Notes

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.

Technical Data

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

Tech Sheet

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2014 BLK 3 Pinot Noir