Evesham's "Le Puits Sec" Vineyard has been practicing organic, no-irrigation farming from the beginning and currently follows the member ship guidelines sanctioned by the Deep Roots Coalition. The fruit is de-stemmed and set to cold soak for 3 to 5 days, fermented in open-top fermenters with twice-daily pump-overs for the first 3 days and punched down twice daily after that. Pressed after 18 to 21 days, settled over night and then racked into French oak barrels.
Evesham Wood Estate Pinot Noir Le Puits Sec Vineyard Eola-Amity 2014 Download PDF
|Winery||Evesham Wood Winery and Haden Fig|
|Farming Practices||dry farmed, organic certified|
|Harvest Technique||By hand|
|Year Vines Were Planted||Eight acres in 1986, 4.5 in 2000+|
|Fermentation||18-21 days on skins, fermented in neutral oak|
|Maturation||18 months in 80% neutral French oak, 20% new oak and 25% of the total fruit fermented as whole berries|