VineyardThe vines at Jane’s Vineyard generally show moderate vigor caused mainly by well drained, nutrient poor soils, true to the gravelly nature of Huichica loam. The soil is shallow, with a hardpan at a low depth, which led us to plant on 101-14 rootstock with its shallower rooting angle to match the soil profile. The vines get water stressed because of the drainage and lack of root depth, so we watch them closely during the warmer months, as Pinot will not tolerate too much dryness. The vine rows are northsouth, providing morning and late a ernoon sun exposure to ripen the fruit.
The HarvestA mild, dry winter followed by a replenishing amount of rain in February and early March of 2014 encouraged the vine buds to push a little earlier than normal. The spring was warm, dry and frost free, thankfully, as the yields were already a little lower than average. Overcast days became the norm in late July and August, helping to preserve the natural acidity. We picked the Jane’s Vineyard Pinot Noir Clone 23 on September 8, at perfect ripeness. This vintage, the Clone 23, which is also known as the Mariafeld clone from Switzerland, outshined it’s lovely French Dijon clone siblings, and was frankly the best that we’d ever seen it. It was an early standout right from the fermenter, and became one of only two lots chosen out of 24 diff erent small lot Pinots from Jane’s Vineyard to go to bottle separately.
StyleWe selected a small lot of our Pinot Noir Clone 23 to bottle alone this vintage. The Clone 23 shows dark fruit characteristics along with earthy minerality, exceptional balance and a nice firm tannic structure. Winemaking with a light hand, and timely and deliberate choices allow us to craft the wine in a style that compliments what the vineyard and vintage give us. We ferment our wines with native yeasts, which come in on the grapes from the vineyard. The native yeasts eventually give way to other yeasts that finish the fermentation, and give the wine extra complexity. The 2014 Dijon Clone 23 Pinot Noir was aged in French oak, 36% new, from a small variety of coopers.
Taste ProfileThe 2014 Dijon Clone 23 Pinot Noir has a medium-deep red hue with black cherry and crushed violet aromas and flavors with a beautiful acid-balanced mouthfeel. The lush earthy minerality on the palate is balanced nicely with a touch of toasty baking spices on the finish. This elegant wine is complex in tannic structure with a long velvety finish. Pair this delicious Pinot Noir with beef tartar, chanterelle mushroom and sausage pasta or grilled lamb.
- Harvest Date
- September 8, 2014
- Avg. Brix at Harvest
- Pinot Noir
- Oak Aging
- 10 months in French oak barrels, 36% new
- 192 cases
- Russian River Valley
- 0.55 g/100mL
- Huichica: shallow, fast draining gravelly loam
- Jane's Vineyard,
- Greg Morthole
David Ramey (Consulting)