Palate
The resulting wines are robust with deep, concentrated flavors combined with a remarkable freshness.
Growing Conditions
Rodgers Creek Vineyard is well suited for Pinot noir, sitting high on a ridge in the heart of the Petaluma Gap, and taking the full brunt of wind and thick fog that define this cool climate zone. Two blocks of the Pommard Pinot noir clone provide the foundation for this wine, with clone 777 adding a layer of bright fruit and lush textures. The vines grow in light, chalky volcanic ash soils on steep inclines. This causes natural vine stress and gives the wine high concentration levels. The combination of unique soils and dominance of the Pommard clone results in a distinctive wine with signature aromatic notes of earth and mushroom each vintage.
Harvest
In 2016, California experienced a fifth year of severe drought conditions, resulting in small grape clusters with tiny berries. Yields were slightly higher than in 2015 as the vines were more in balance. Moderate summer temperatures allowed sugar levels and flavor development to progress slowly and evenly. A few brief heat spikes gave way to a cooler than normal August, allowing for longer hang times without rapid sugar accumulation.
Bottling
Bottled unfined and unfiltered June 2017.
Winemaking
In 2016, tiny berries resulted in high levels of concentration and depth. We whole-cluster fermented 15% of the Rodgers Creek Pommard clone, adding aromatic complexity and verve. We emphasized the use of new oak barrels made from the Bertranges forest near Nevers, France, which tends to ofer earthy umami characteristics that enhance the earth and mushroom notes of the Pommard clone in this wine.
• 15% whole cluster pressed
• Open-top fermentation
• Native yeast
Aging
50% new French oak.
