2012 OGV Estate Blanc de Noir - .Color and appearance: Palest hay-colored tint, good mousse and very

2012 OGV Estate Blanc de Noir - .Color and appearance: Palest hay-colored tint, good mousse and very
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Transcript of 2012 OGV Estate Blanc de Noir - .Color and appearance: Palest hay-colored tint, good mousse and very

  • 2012 OGV Estate Blanc de NoirWinemaker Kathleen Inmans goal is to create a classic sparkling wine that has elegance and balanced acidity while representing both the traditions of mthode champenoise and the Pinot Noir signature from the Olivet Grange Vineyard. Soils are sandy loam with gravel in all profiles. The vineyard elevation is 90 feet, and is farmed with only organic inputs. This sparkling wine incorporates Pinot Noir clones 114, 115, 777 and 667 planted to 101-14 and 420A rootstocks. The vineyard is dry-farmed except for fertigation of compost teas. In the vineyard, we do no leaf removal or green fruit drop, but we do remove lateral shoots.

    Appellation: Russian River Valley, Sonoma CountyFruit Source: Olivet Grange Vineyard

    Tasting NotesColor and appearance: Palest hay-colored tint, good mousse and very fine beadAroma: Caramelized apple crumbleFlavor: A clean fresh palate impression of green apple which moves towards lemon meringue pie and then finishes with seashells and a chalky minerality. The racy acidity is bright and creates a pleasing structure for this linear, focused wine.

    Winemaker NotesSpecific rows were selected for this sparkling wine. We hand-picked into half-ton bins, getting the grapes to the winery before 9 a.m. Grapes were whole-cluster pressed with free run juice going to the cuve. The cuve, first and second tailles were fermented separately. Only a small fraction of the tailles were used in the assemblage.

    No SO2 was used at the press. The wine settled for 36 hours, and was kept at 52 F to 54 F. We racked to a fermenter and began fermentation using Quartz yeast. Fermentation was carried out at 51 F until 2 Brix when the cooling was shut off to finish the fermentation. We settled the wine for two to three months on the lees before assemblage. SO2 was added after primary fermentation. The base wine was then cold stabilized and crossflow filtered. The Blanc de Noir received 34 months of aging on the lees. Riddling was done mechanically over the course of 4 days. The winemaker preferred the aromatics, structure, and overall texture and balance of the sparkling wine without the addition of sugar or other wine as a dosage; this lot was disgorged and self-dosed on October 26, 2015. It is a Brut Nature.

    Case Production: 266

    VINTAGE2012

    VARIETALPinot Noir

    HARVEST DATEAugust 2012

    TA0.96

    PH2.8

    BOTTLING /DISGORGING DATETirage January 2013

    Disgorge October 2015

    RESIDUAL SUGAR0.036

    ALCOHOL 12%

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