The Pinot Noir Block 3 is located along Redwood Creek, west of the town ofNapa. The elevation is between 200 and 220 feet above sea level. The climate ismoderated by morning fog with the surrounding hills protecting this Block from the afternoon maritime breeze. The Riparia Gloire roots were grafted with the Dijon 115 clone spaced 7’ x 5’ and are cordon trained and spur pruned. A sixfoot, modified vertical trellis system supports the cordons and canopy. Average production is approximately 2 tons per acre and harvest is usually between August 25 and September 1.
In 2006, bud break in the Pinot Noir Blocks occurred on March 14. Bloom was complete by May 1st. Summer temperatures were moderately warm with veraison complete by July 12. Harvest was September 15 with the yield of 1.3 tons per acre. Alcoholic fermentation was completed in approximately one week using natural yeasts. At dryness, the wine was pressed and put into barrels
for malolactic fermentation.
This wine’s flavors and aromas include ripe, dark cherries, hints of candied orange, spice tea and roses which combine to create a complex and layered wine. The wine has supple tannins and a silky texture. The oak is well integrated and adds an additional layer of complexity. The finish is long and elegant.
The alcohol is 13.9%
400 cases produced.