If you love a good Pinot Noir, then this the blog post for you. We will be bringing you Pinot from multiple vineyards this fall! Check out our options and winemaking tips below.
Lodi Pinot Noir:
Whenever I think of Lodi Pinot Noir the song “Cherry Bomb” by The Runaways pops into my head. This because Lodi Pinot’s can be a wild mix of cherry, strawberry, with a touch of smoke. Hello world, your feisty Pinot has arrived! Many people have argued that Lodi is too hot a region to grow Pinot Noir and I disagree. If you are interested in a fruit forward Pinot Noir these are the grapes for you.
Region Specifics: Our Pinot Noir grapes are sourced from the Mokelumne River of Lodi, the coolest AVA in Lodi. This region has a similar weather pattern to the Mediterranean climate of the Northern Costal California regions. This is because the eastern facing river brings in cool air from the ocean, creating the cool nights and moderate temperature swings that Pinot Noir loves.
Winemaking Suggestions: We suggest using RC 212 yeast during fermentation coupled with the proper nutrients. RC 212 is known for its ability to generate ripe berry, bright fruit and spicy characteristics and to consistently produce Pinot Noir with good tannin structure. Make sure to watch your temperatures during fermentation in order to ensure a great bouquet.
Paso Robles Pinot Noir:
Paso may be known as the “Rhone Ranger Region” but it boasts some delicious Pinot Noirs. These Pinots are delicate, earthy, and full of spice. If you’re looking to create a Burgundian style Pinot Noir these grapes will get your there. Notes of raspberry, cedar, cassis, and tobacco will jump out of your glass.
Region Specifics: Our Pinot Noir is grown on the West Side of Paso Robles. The Westside is full or rolling hills and cool breezes swooping in from the ocean. These moderate temperatures give Pinot the ability to mature to its prime complexity. The soils are calcareous containing high levels of calcium and magnesium carbonate. These nutrients create wines with good structure.
Winemaking Suggestions: We suggest using BRL97 in order to retain the beautiful color of these grapes. BRL97 is moderate fermenter, so it is a good yeast to use if you have trouble keeping fermentation temperatures at bay.
Washington State Pinot Noir:
If you like to nerd out on Pinot Noir clones we have a few to choose from coming out of Washington. Our grower Jeremey is sustainably cultivating multiple clones of Pinot Noir in the Rattlesnake Hills AVA. One of our winemaking groups in NY worked with these grapes and gives you great information on the clones and his winemaking experience. Click here for the post.
Region Specifics: This Pinot Noir is Own Rooted. An Own-Rooted vine is a vine that has no rootstock. This is not common in most wine regions around the world. The rootstock & vine grafting was necessary at one point to protect from specific diseases such as Phylloxera. The Washington soil type is made up of a fine silt loam which Phylloxera hates – this is why they can plant Own-Rooted vines.
Winemaking Suggestions: We suggest using 71B or RC212 yeast during fermentation. 71B metabolizes malic acid, helping to regulate the TA and pH balance. It also helps ensure the flavor profile of the grape shines through fermentation. . RC 212 is known for its ability to generate ripe berry, bright fruit and spicy characteristics and to consistently produce Pinot Noir with good tannin structure.
