The 2016 Clone 23 Pinot Noir has a medium-deep red hue with candied black cherry, crushed violet, loamy earth and plum aromas and flavors with a beautiful balanced acidity and rich mouthfeel. The lush earthy minerality on the palate is balanced nicely with a touch of toasty baking spices on the finish. This elegant wine has silky tannins with a long, fresh velvety finish. Pair this delicious Pinot Noir with beef tartare, smoked salmon or chanterelle mushroom and sausage pizza.
The 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.
Different clones of Pinot Noir from our Janes Vineyard were fermented and aged separately until the spring, when we tasted everything and chose a small lot of the Clone 23 to bottle by itself. 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 2016 Clone 23 Pinot Noir was aged in a mix of 1-year-old and 3-year-old French and Hungarian oak, from a small set of top coopers.