Harvest Journal : September 30
Posted by Chris on Friday September 30, 2011
Posted By : Chris Corley
There’s something magical about Pinot Noir. It has an allure that seems to entice anyone within striking distance. Like a great relationship, this varietal engages your whole range of emotions. We feel anticipation when the clones and rootstocks are selected and the plants go in the ground. We feel a slight nervousness during fruit set, hoping it goes well. We feel excited when the plants are growing healthily and the tight little clusters of dark black berries are forming on the vine. We feel anxiety when the skies darken towards the end of the growing season because we know that these tight little clusters of thin skinned grapes don’t always do so well in the rain. We feel energized when we see the grapes rolling across the sorting table, the little stem fragments (called “jacks” because they resemble the childrens toy of that same name) being carefully plucked out by a fluttering of eight sticky, wrinkled, calloused hands. We feel ecstatic when we stick our head in the top of the tank and smell the wonderful juicy aromas of dark berries and sweetness that wafts in the headspace of the tank. We feel a thrill when we plunge our bare arms into a bin of fermenting must, and the grape skins crawl up your arm, and the seeds get stuck between your fingers, and you realize that you just connected with a wine through your fingertips. Thats magic. Thats what we love about pinot noir. And thats what we did at Monticello this past week.
We’ve just finished picking all of our 2011 Pinot Noir. We grow four unique clones (sub-designations of the varietal) in two different blocks on our Home Ranch at Monticello. The fruit this year tastes great. We picked a few weeks later than usual, but at similar brix. Basically that means that we enjoyed three extra weeks of flavor and tannin development without the brix getting too high. As a result, we’re looking forward to some really great Pinot Noir from 2011 that is full of rich dark fruit, ripe tannins and moderate alcohols. In other words, I think it will be yummy. Perhaps magical …