2008 Pinot Noir, Durell Hayfield
WinemakingThe fruit is picked by lights in the early morning and de-stemmed into an open topped tank to start its cold soak, all before 9:00am. After three days of cold soak at approximately45F, the must is allowed to warm and start fermentation. We add a very small amount of Red Burgundy yeast strain, and punch down three times daily. Once fermentation is complete the must is pressed to new French oak barrels for 12 months, where it will finish malolactic fermentation and settle. The wine is bottled unfined and unfinished.
Vineyard
The tiny ‘Hayfield Block’ is one of Durell’s most coveted blocks; known for its small clustersand late afternoon shade, the site delivers both concentration and elegance.
Tasting Notes
This Pinot Noir’s exceptional color is a great indication of what is to come. Aromas of sweet dark cherry, blackberry, cinnamon, clove and sweet rose petals. The wonderful highlights of chanterelle mushroom give the nose a true site signature. The wine gives your palate a rich soulful experience with sweet, supple long tannins. Should cellar for 15 plus years.
$48.00