Sculpterra
Sculpterra has 15.5 acres of both clones planted on the lowest elevation on the property giving the block the coldest climate on the property, thus mimicking a coastal like setting. The soil is rough and rugged with small stone and gravel outcropping. Minimal irrigation is achieved in order to train the root systems to grow deeper into the hard soil. The vines are last to be pruned on the property forcing the buds to push as late as possible. The grapes are harvested early on, around 23.5 – 25.5 Brix. Fermentation was done under a very cold environment. Dry ice was used on the crush pad in order to cold soak the fruit for two whole days before inoculation with yeast.
Our 2009 Pinot Noir is a combination of two lots. The final blend is a 50/50 clone 115 and 777. Assmanhausen yeast was used to ferment the wine to complete dryness. A portion of the wine fermented and aged in a new 475 Liter Puncheon barrel. Strong bouquets of red-fruit, spice, rich color, and mild tannins are commonly derived with using Assmanhausen. Both lots were fermented, pressed, barreled and aged separately. The wine aged for 9 months before being bottled on August 11th2011.
115: The French Entav Clone, known to be on the tannic side for Pinot Noir. This clone is famous for producing wines of brilliant ruby-red color, with barnyard and earthy aromas. We picked the fruit at 25.2 Brix. The fruit was ripe with brown seeds and strong acid.
777: UC Davis Pomard Clone, more fruit driven. Strawberry jam, with hints of spice. We picked the fruit at 24.2 Brix, mid-ripe with stronger characteristics of cola and raspberries. This clone is known to have delicate color and heighten aromatics with lively pomegranate fruit like qualities.
Final thoughts: East side Paso Robles Pinot Noir is known to be tannic and over ripe. We treated the fruit with delicate care. We monitored the fruit extra closely in order to not allow the Brix to get to high. The extreme cold soak before adding the yeast very much allows for a slow and cold fermentation. Thus trapping the delicate and finicky aromas.
