Sawyer Lindquist Vineyard
- Brix at harvest 23.8
- pH: 3.38
- TA: 6.2
- 20% Whole Clusters were fermented
- Native yeast fermented
- Demeter Certified Biodynamic
- Aged for 2 years in barrel (30% new Francoise Freres & Ermitage)
The grapes for this wine were harvested about three weeks earlier than normal. It was a warm vintage and the heat started early in the season. The weather stayed clear and warm with-out the normal Spring/Summer marine layer off the coast that usually keeps the weather cool for most of the growing season. Nonetheless, I managed to pick at the right time, with a nice balance of acidity/pH and sugar.
This was the first year I fermented with whole clusters and I like the results. The wine definitely has a subtle stemmy aspect to it, but after two years in barrel and 30% new French wood, this has made the wine more spicy and complex.
The wine has sour cherry aromas and flavors layered with hard spice, smoke and cocoa. There is a nice back note of spicy French oak that has integrated nicely with the wine.