Hendry Vineyard Pinot Noir 2019 (750ml)

Our Pinot Noir blocks are located on the sunny side of Redwood Creek within the Hendry Vineyard, slightly west of the town of Napa. The elevation is between 200 and 220 feet above sea level. The soil is thin loam on a solid rock base. The vineyard is at the intersection of the cooler Carneros appellation and the greater Napa Valley, which becomes warmer as you travel northward. Morning fog and afternoon breezes from the San Pablo Bay moderate the climate, giving us long, warm summer days and cooler nights.
The vines were planted between 1998 and 2015, and are all cordon-trained and spur-pruned. The average production is approximately 2 tons per acre. The diverse clones and rootstocks that make up this surprisingly complex wine are as follows:

Block 3: Dijon 115 clone, Riparia gloire rootstock
Block 4: FPS 96, 97 and 108 clones, St. George roots
Block 25: Dijon 115 clone, rootstock 101-14
Block 30: Joseph Swan field selection, 3309 rootstock
Block 5: ENTAV clone 828 and FPS 115, St. George roots

In 2019, median budbreak in the Pinot Noir Blocks occurred on March 26th. Bloom was completed between May 21st and 26th. Veraison took place from July 25-26th. Harvest was September 6th through the 13th. Average yield in our Pinot Noir blocks is approximately two tons per acre. Alcoholic fermentation was completed in approximately one week using only indigenous yeasts. At dryness, the wine was pressed and put into barrels for malolactic fermentation. Aging was 11 months in French oak barrels, 50% of which were new.
Color: pale ruby-garnet. Aromatics: butterscotch, dried cherry, cranberry, soft spice. Bright, tangy and bittersweet on the palate, with cherry, cranberry, and lingering acidity on the finish. Moderate tannins. Savory, medium-weight dishes work best with our Pinots. Try with mushroom and goat cheese tartlets, mushroom risotto, duck breast, herbed gougres, or a cheese board with Brie and charcuterie.