Capas, Not Tapas
TASTING NOTES:
2021 Russian River Valley - “This is a complete wine, offering a full sensory experience that lingers and evolves with each sip. It captures not only the essence of the Russian River Valley’s terroir, but also the unique complexity that results from our layered winemaking process. This wine is a true gem for Pinot Noir enthusiasts. Delicate and enchanting, the nose on this Russian River Valley Pinot Noir offers an array of floral notes. Lilac and iris bloom gracefully, evoking a garden in full spring. Aromas of strawberries and raspberries appear fresh and vibrant. A subtle hint of salt water adds a coastal nuance, inviting you to explore further. On the palate, the wine displays a captivating interplay of flavors. The tartness of rhubarb dances with the sweet succulence of ripe strawberries, creating a harmonious blend of red fruit sensations.” (AbV 14.1%, pH 3.48, TA 6.0 g/L)
2021 Petaluma - ”This Pinot Noir offers a high-tone fruit profile that flows down onto a subtle underpinning of savory mushroom, creating a delightful interplay of flavors. The nose unfolds with layers of fragrances. Rose petal notes gently lead the way, followed by the bright and inviting aroma of ripe raspberries. Hints of bay leaf and subtle pencil shavings add an intriguing herbal and mineral aspect. Take a sip and the smooth tannins coat your mouth with a luxuriously velvet texture. Roasted herbs emerge, infusing the wine with a savory richness that resonates with the nose. The black plum and cranberry flavors provide a vibrant and juicy fruitiness that balances the savory elements, with a subtle hints of mushroom and forest floor after rain.” (AbV 14.0%, pH 3.59, TA 5.5 g/L)
VARIETALS: Pinot Noir
BARRELS: 6 months in French oak, 50% new, and 6 months in concrete.
PAIRS WITH: N/A
THAT REMINDS ME OF: The capas method of fermentation. As described by Rondure, “these wines were produced via the capas method, an ancient style of winemaking that layers in different ripeness of fruit into the ferment over an extended time.” Essentially, a first round of grapes are harvested and begin fermentation in an oak puncheon for seven days. After seven days, a second round of grapes from the same vines are harvested, and half are added to the original must. Finally, three days later, the last of the grapes are added. This process extends fermentation, but may also add an additional layer of complexity to the final product.
ICYMI, you have two choices:
