The day after I returned from my around the world trip, I went up to the winery and tasted through some of the 2008 wine that's still in barrel. This is going to be quite an interesting vintage. The wines smell and taste great.
We fermented some lots with completely destemmed fruit, and for the first time ever we did some with varying percentages of whole clusters. Adding in effects of the new barrels from three different barrel producers (Cadus, Damy and Francois Freres), the three clones (115, Pommard and Wadenswil), and the range of ages of the plants (8 to 25 years old), we have a lot of blending choices. We expect total Pinot Noir production to be slightly over 1200 cases.
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