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PORTFOLIO
 
VINEYARD APPELLATION COUNTY
Michaud Chalone Monterey

AROMA
pressed red flowers, dried red fruit, orange pekoe tea

FLAVOR
sour red cherry, rhubarb, mineral

FOOD PAIRINGS
moo shu pork, roasted chicken with preserved lemon

VINIFICATION
hand harvested on september 3rd. a long, cool fermentation occurred in an open-top tank using a wild yeast. pumped over twice daily during a 10-day cold soak. manual punch downs. aged for 12-months in one, two, and three year barrels. bottled without fining or filtration.

SITE
a dynamic vineyard situated on a remote, arid hilltop. high-altitude exposures of 1600 ft. at the base of an extinct volcano (pinnacles national monument). daily temperature swings of 40-60° f. rare co-location of granite and limestone soils (from decaying marine organisms). extreme microclimate produces stressed vines and wines of unusual complexity.

PH BALANCE
TOTAL ACIDITY
3.77 6.1 g/l
RESIDUAL SUGAR
BRIX
0.03 g/l 24.6

NOTES
two-thousand seven was our third harvest in this vineyard. given the variables here, it could take a lifetime to figure the place out. fortunately, this vintage was no-lose situation. all one had to do was quite literally, not screw it up. the material was stellar. rather than hauling the fruit to our santa rosa winery on the back of flatbed truck (the economically responsible method), we elected to hire an “airstream reefer” which promised delivery at an even 48 degrees fahrenheit. it paid off, as the fruit arrived cool, dry, and firm. tasting the wine from barrel, star sommelier jason alexander (of restaurant gary danko) called it a dead ringer for ambroise corton grand cru. last summer we took the wine to ipnc in mcminnville, oregon. jancis robinson claimed it recalled for her a time “when the wines of chalone tasted of chalone.” we are proud to offer you a legitimate, soil-driven pinot noir…from california.

WINEMAKER CASES PRODUCED
kevin kelley 362
DRINK BY DATE LABEL (PDF)
now through 2015+ view