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2013 Reserve Pinot Noir

$55.00
description

2013 was a nearly perfect growing season. After walking and working the Ranch for several harvests, Winemaker Blake Yarger and Farming Manager Samantha Dorsey have taken note of two exceptional blocks that are nestled deep in a canyon where cool air lingers in the morning – Vineyard Blocks 17 and 18.

To bring out the most complex flavors in the fruit, our vineyard team spread shade cloth over Vineyard 18 in order to dissipate the intense and brilliant afternoon sun and create a slightly more humid environment around the canopy. Vineyard 17 is planted with western exposure, allowing it to thrive in the morning’s soft light and protecting it from the more damaging afternoon sun rays. Both vineyards are farmed with certified organic methods and a dedication to soil health.

With grapes grown exclusively on the ranch, the 2013 Reserve Pinot Noir showcases a softer, more feminine side of Pinot Noir with all the flavor complexity one can imagine.

A selection of two of the winemaker’s favorite barrels from the vintage created this wine -- a new 500L puncheon of Mariafeld clone and a once-used 228L barrique of Dijon 115 clone. The 115 clone was whole cluster pressed without any destemming. The Mariafeld was destemmed two-thirds and the remainder added whole cluster. Open top fermentation was in 500L puncheons from François Frères. No fining nor filtration occurred before bottling in September 2015.

The 2013 Pinot Noir Reserve is brilliant ruby in color. The nose is greeted with aromas of flowers, Oolong tea, black cherries, and subtle suggestions of dark earth and spices. In the mouth, the wine is surprisingly broad, spreading out across the tongue with soft but apparent tannins, and showing flavors of blueberries and mocha. There is tension between the red fruit aromas on the nose and the substantial dark fruit and weight on the palate. The new oak from the 500L puncheon is well integrated, lacing all the fruit qualities in a subtle aroma of vanilla and spice. The stem tannins are never green, but instead linger on the tongue, holding the complex array of flavors through the finish.  Case Production: 74

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