Once again I have carefully watched and worked with Block 19 on the Stanly Ranch property planted entirely to the jammy, spicy Pommard clone. Because the winter was relatively mild with below normal rainfall and the spring was also dryer than usual, bud break occurred early and the clusters were smaller and more compact. All that just makes for more concentrated delicious fruit- yum!
The sun had just risen on the 31st of August as we began harvesting the beautiful block. About 4 tons were soon delivered to the winery were they underwent the usual protocol- careful sorting, destemming and dumping into an open-topped stainless tank. The fermentation began naturally as planned and the punching down kept me busy for a few weeks. The wine was then drained into about 40% new oak French barrels where it underwent a natural secondary fermentation. After nearly 11 months, the wine was carefully racked up and bottled without fining or filtration.
The nose has those spicy, jam packed wild berry notes with hints of clove and licorice and dried cherries. On the palate all these aromas burst your taste buds wide open while a depth and richness balances the big juicy tannins.
