Thieving Pinot

We (Justin and I) sent our first batch of samples to Louis in France.  That was to say the very least… painful.  Really, it  took 1.5 hrs to set up the shipment.  Shipping internationally is not as easy as sending cookies to your aunt in Minnesota.  The upside is that the samples showed up and in good condition.  They will not only be analyzed on the taste side by Louis but also by our enologist who will be running all the lab tests to make sure our little darlings are “stable.” When you do things as natural as possible (no fining, filtering, experimenting with natural yeasts and so forth) you better be REALLY diligent about the chemical make-up of your wines.  If not, well, lets just say that this is what keeps winemakers up late at night with worry and really pisses consumers off when they get an “off” bottle.

Back to Pinots (next post is on Riesling).  They are showing the evolution that I would expect right now which means currently they are harder to taste and not so forgiving as when they were just a couple months old.  Aging is a funny thing that way…

We have essentially two different wines from 3 different parcels, with a pile of different barrel combinations.  We also have our free-run and our press juice separated.  We call the single vineyard, all coming from one grower, Pinot #1 and then it is either FR (free run) or PR (press).  Free run juice is the wine that was never pressed and tends to be softer, richer and overall more pleasurable.  Press juice is the from the grapes that had a little squeeze at the end of their lives. On its own, press wine typically has less color and finesse but it still can play a role in the blend as it can bring a bit of structure or grip to the final wine.  We also have Pinot #2 and this comes from 2 vineyards that were harvested on the same day.  Right now, Pinot #1 is fairly dark and brooding, the color is amazing and rich and the aromatics are of the earth and dirt.  Pinot #2 is lighter and more fragrant and smells like flowers, roses to be exact.  I always view #1 as the masculine and #2 as the feminine.  I hope we keep them together as they really do play off each other nicely.  What is that saying about “behind every great man is a great woman?”…this is the case when you blend the two, they create a nice harmony.   If for some reason over the next year we decide we like the wine better without the press juice then we have the option of making a nice “little” Pinot.  This is a fairly typical thing to do and the quantities would be small, maybe 25 cs or so, but it is a nice option to have and could give a 3rd wine to the line-up.  For now, we wait, taste and ponder…..

This picture is of me “thieving” Pinot.  What is “thieving?”  It is the device you use to take wine out of a barrel, usually glass or plastic and kind of looks like a turkey baster.

This picture is of me “thieving” Pinot.  What is “thieving?”  It is the device you use to take wine out of a barrel, usually glass or plastic and kind of looks like a turkey baster.