100% French oak; 30% new
2017 Wrath Pommard 4/ 777 Pinot Noir
Wrath’s blend of clones 777 and Pommard 4 has always showcased the dark, earthy side of our estate pinot fruit and the 2017 vintage is no exception. The nose shows off dark fruit and earthy forest floor. A rich, seamless and dark intensity defines the palate, while the higher percentage of whole cluster
fermentation (30%) leads to a long and structured finish.
Our Estate San Saba Vineyard is set in a sheltered nook just below the Santa Lucia Highlands AVA. The estate consists of 72 acres of which 67.75 are planted to Chardonnay, Pinot Noir, Sauvignon Blanc, Syrah and Falanghina. This is a cool site with little rainfall and one of the longest growing seasons in the world. Our soils, Arroyo Gravelly Loam and Hanford Gravely Sandy Loam, provide a low-vigor, well-draining, disease- and pest-free medium for our vines. They also impart a subtle mineral quality to our wines. To preserve our local ecosystem, we have worked with viticultural consultant Steve McIntyre to develop a CCVT certified sustainable farming program (SIP) tailored to our estate. In addition to protecting the local environment, we believe it allows us to produce wines that are more authentic and specific to our terroir.
Sourced from only estate grown grapes, vine yields are closely managed and average about 3.5 to 4 tons to the acre. Grapes are hand picked and hand sorted. Clones are kept in separate lots during fermentation and barrel aging. 20% of the lots were fermented using whole clusters. Once fermented to dryness, lots are aged in an assortment of French oak barrels (30% new) from various tonnelleries (for added complexity). Wines are barrel aged for around 10 months before bottling. The bottled wine rested for another 12 months before release.