Issue link: http://winesandvines.uberflip.com/i/957564
46 WINES&VINES April 2018 WINEMAKING PINOT NOIR GRAPEGROWING AND WINEMAKING PRACTICES IN WILLAMETTE VALLEY AND SONOMA COUNTY Oregon Producers California Producers Anne Amie Brooks Wines Ch 24 Vineyards Gary Farrell Schug Carneros Estate Small Vines Small Vines AVA Chehalem Mountains Eola-Amity Eola-Amity Russian River Valley Sonoma Carneros Sonoma Coast Sonoma Coast Vintage 2016 2017 2016 2015 2016 2014 TBH Vineyard 2014 MK Vineyard Soil type Laurelwood Volcanic basalt- Nekia, Jory Rocky volcanic basalt Yolo series Goulding clay loam, Diablo clay Gold Ridge Sebastopol Aspect South-southeast East East-southeast East and west East East plateau East slope Elevation 700 feet 700 feet 500 feet 100 feet 100 feet 273 feet 795 feet Clone Musigny selection (M100) Pommard 115, 114, 113 West Block Selection 5, 12, 115 Calera, Swan 115, 114, 667, 777 Rootstock 101-14 Own 101-14, 3309 AXR#1 5BB, 101-14 420A 101-14 Vine spacing (feet) 7 x 4 9 x 5 6.5 x 3.2 10 x 7 4 x 9 4 x 3 4 x 4 Trellis VSP (vertical shoot position) VSP VSP VSP VSP VSP VSP Pruning Single Guyot Double cane Cane Bilateral cordon Cane Double Guyot Double Guyot Harvest Brix 24.3° 23.1° 23.5° 23.4° 24.8° 22.6° 22.9° Harvest pH 3.45 3.31 3.3 3.55 3.56 3.42 3.58 TA (grams/liter) 5.4 6 6 6.3 7.5 5.9 4.8 YAN (milligrams/liter) 229 231 50-250 NA NA 199 259 DAP/nutrient additions 62 grams (71 ppm) DAP, 31 grams Superfood, 8 grams MET at warm-up None Depending on YAN 0.85 pounds/1,000 gallons Bioferm NA None None PRODUCTION Whole cluster 10% 0% 0% 20% 0% 50% 33% Cold soak 9 days, 45º-50º F 7 days, 45º F 7 days, 54º F 5 days, 40 F 2 days, 59º F 3 days, 55º F 3 days, 55º F Yeast Native Native Native Levuline BRG (S.cerevisiae) Assmanshausen Native Native Punchdown None, entirely modified carbonic fermentation Two times daily None Three punchdowns during one to two days of peak fermentation; otherwise once or twice per day Up to three times daily One to two times daily One to two times daily Maximum fermentation temperature 90º F 75º F 86º F 85° F 86º F 87º F 88º F Post-maceration 12 days 14 days 2-15 days Twelve days at 80° F. No punchdowns dur- ing extended mac- eration; only dry ice to gas headspace. None None None Total time on skins 26 days 35 days 21-40 days 22 days: 5 days cold soak, 5 days fermentation,12 days extended maceration 12 days 18 days 17 days Innoculate for malolactic fermentation NA No No Enoferm Alpha inoculated post drain and press be- fore going to barrel Yes No No Acid additions 3.55 pH @ pressing, 0.8 grams/ liter H2T add No Generally no 2.0 grams/liter added at grape stage during cold soak 1.25 grams/liter None None Oak adjustments 100% French oak, 25% new, 25% 1-year, 50% neutral, all racked to neutral oak after 9 months, 7 months additional aging in neutral oak 15-20% 25% new French oak, about 12 month in barrels, no filtration 40% new French oak, light toast 25% New French oak 30% new French barrels, light-medium toast 40% new French barrels, light-medium toast Final Alcohol 13.66% 13.00% 13.50% 13.70% 13.90% 13.20% 13.40% Final pH 3.46 3.43 3.5 3.36 3.45 3.55 3.68