“Just as the estate vines were taking root, we first made Pinot Noir on the flats of our Carneros farm in 2007, composed of equal parts of two California heritage clones ideal for the region’s dense clay: Martini and Pommard. The Martini grapes add spice and fresh, high tones complemented by the Pommard’s natural earthiness. Vinification methods are the same as our Estate Pinot--fermented with native, wild yeast in concrete or steel then aged in neutral oak barrels for about six months; but, compared to its counterpart, the Carneros Pinot ends up expressing a softer, more delicate touch and feel.” - Winemaker's Notes
Scribe Winery Pinot Noir Carneros
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Specifications
| Winery | Scribe Winery |
|---|---|
| Varieties | Pinot Noir |
| Farming Practices | sustainable |
| Soils | Huichica loam |
| Trellis system | Guyot / yielding 4 tons per acre |
| Exposure | 1% |
| Harvest Technique | by hand between Sept 11th and 29th at 23.2 Brix |
| Yeast | ambient |
| Fermentation | individual lots ferment spontaneously in open fermenters with varied degrees of whole clusters |
|---|---|
| Malolactic | spontaneous |
| Maturation | 7 months in 10% concrete / 15% new French oak / 76% neutral French oak |
| Filter | no |
| Fining | no |
| Alcohol | 13.5% |
| Item No | T0145 |
| Size | 750ml and 500ml |
| Bottle Case | 12 |
| Country | United States |
| Region | California |
| Sub-region | Los Carneros |
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