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This wine is dense and complex, with mulberry, black cherry and wild strawberry aromas. Berry flavors remain persistent, blending with mineral and firm acidity.
Wines made from master-grower Steve McIntyre’s vineyard often exhibit the telltale characteristics of Santa Lucia Highlands terroir. Our 2016 McIntyre Vineyard Pinot Noir- with its vivid fruit and briary undertones is no exception. Comprised of 100 percent 115 clone and made with 20 percent whole-cluster fermentation, it is dense and complex, with mulberry, black cherry and wild strawberry aromas. Berry flavors remain persistent, blending with mineral and bright acidity in a structured finish.
This site was first planted in 1973 to Pinot Noir by the McFarland family. Purchased by Steve McIntyre in March 1987, it has been intensely upgraded and subsequently certified as sustainable (SIP) by the CCVT. Of the 80 acres, 60 are planted to vines and 20 are set aside as a wildlife corridor. This vineyard has the oldest Pinot Noir vines in Santa Lucia Highlands.
100% clone 115; Hand harvested and hand sorted, the grapes are cold soaked for three days before inoculation. Clonal lots are kept separated in small open-top bins during fermentation and 20% of the bins go through whole cluster fermentation. Close monitoring ensures that production stages are implemented at optimal periods. The young wine is racked into an assortment of barrels, only French oak/ 40% new, from various tonnelleries for added complexity. This wine was barrel aged for 10 months before filtering, bottling and laying down for another 12 months of bottle aging before release.