2017 Jim's 40th Harvest Pinot Noir
A wine worthy of celebrating my 40th harvest! A very red berry color wine. It is velvety textured, spicy, dark ruby colored, and a product of 100% whole cluster fermentation with extensive fine barrel aging. It possesses Logan, Lingon, Boisen, and Halle – ALL the berries that you may have not tasted. This selection is very much “Old World” with soft tannins from stem inclusion and heavy toast, 100% new Francois Freres wood. For some reason this wine reminds me of the great wines made by the late Romain Lignier of Morey St. Denis. After 40 years, winemaking is not all difficult.
Recipe for a World Class Pinot:
In a fine year, harvest your best situated, best clone of Pinot Noir (1000 foot elevation, north facing, clone 667). Do not de-stem or pump, use foot pressure (in boots, of course) to generate juice, Wait 4 days for cold maceration, pumping over twice daily until ferment is active, the 2 punch downs a day. Press into the world’s best new barrels after 12-14 days. Employ racking, careful fining during the next 2 years in wood. Add great attention to detail, patience and experienced execution by General Manager Jim Adelman, Cellar Master Enrique Rodriguez, and Arturo Alvarez (the Do-It-All Master), who execute my vision of the great wine that I want to make for my clients.
Been a great 40 years so far.
From a pretty satisfied,
Jim Clendenen, The Mind Behind.