VX Vercingetorix 2007 Pinot Noir Estate

100 % Pinot Noir
Harvest Dates: October 13-17, 2007 Brix at Harvest: 23.6
Alcohol: 13.2% TA: 5.8g/L pH: 3.68
47 cases produced: $25.00 per bottle.
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Winemaking: Destemmed without crushing into one-ton open top fermentors. Cold soaked for seven days at 50F, followed by direct innoculation of must. Punched down by hand two to three times a day during fermentation which reached a maximum temperature of 90F. Total extraction time of 21 days on the skins. Lots were pressed off at between 0 and 2 brix then settled for 3 days before transfering to oak barrels where primary fermentation completed. A small amount of clean lees from the settling tank were added to each barrel. Secondary fermentation occured naturally with resident flora the following Spring. The barrels were racked once before the 2008 harvest and then allowed an additional 6 months in barrel. Total barrel aging time of 16 months in 25% new French oak. Bottled unfined and unfiltered in April, 2009.

Tasting Notes: Dark, earthy aromas of black cherry, smoke and dry leaves give way to flavors of red currant, blackberry and vanilla. Further complexity comes across in spicy aromas of black pepper, smoke, cloves and cedar. The wine has fine, integrated tannins, and a long silky finish. This is a Pinot Noir with traditionally old-world Burgundian character.

Food Pairings: Game fish such as salmon, halibut and sturgeon, wild mushrooms and roasted meats, particularly lamb, duck or venison.