The prologue for the 2013 The Evening Standard Pinot Noir begins with red fruit, herbs, jasmine, and a slightly candied essence in the bouquet. The mid-palate is full with flavors of cassis, a subtle anise that can be found in most of our estate-grown wines, ripe raspberry, tobacco leaf, blood orange, and toasted almond. The oak is well integrated and there is a sauvage component that we love throughout this wine…the gamey, natural feel that can be partially attributed to the use of indigenous
yeasts during fermentation.
The 2013 growing season began with bud break in early March after a dry and mild winter. Warm weather in April led to a good bloom and fruit set. After some below average temperatures in May, spring finished with several weeks of warm days and the temperatures continued to climb through the beginning of summer. As the grapes approached ripeness in August, the weather became mild and cool and the grape maturation slowed, allowing for more flavor and tannin development in the fruit. The McEvoy Ranch vineyards, where the fog tends to burn off early in the morning, were picked the last week of August. We finished picking on September 10th at the Azaya Vineyard, a cooler site with more Pacific Ocean influence and dense, foggy mornings.
The 2013 The Evening Standard Pinot Noir was fermented with naturally occurring yeasts in a combination of open-top French oak puncheons, concrete tanks, and stainless steel tanks. We use varying amounts of whole clusters in our Pinot Noir fermentations to add structure and interesting aromatics.
In 2013, the stems were well ripened and about 60% of the grapes were fermented as whole clusters. Open-top fermentations were punched down by hand multiple times per day to gently extract tannins and color. Délestage was performed on tanks every other day, and wines were pressed at dryness after 10-15 days of maceration. Malolactic fermentation took place in barrel. The wine was racked after completion and then aged for 16 months in 500L French oak puncheons from Francois Frères, approximately 35% new. It was bottled without fining or filtration.
Appellation: Marin County, CA
Vineyards: McEvoy Ranch and Azaya Estate Vineyards
A renegade approach and a love of the land inspired our Founder Nan McEvoy to purchase this 550-acre sprawling ranch in West Marin County in 1990. Inspired by her love of Tuscan olive oil, Nan engaged Dr. Maurizio Castelli, a leading authority on agriculture, to recommend the best olive varieties for our unique setting. Fast-forward twenty years and McEvoy Ranch is one of the preeminent leaders in certified organic, extra virgin olive oil. A favorite of chefs – both at home and in restaurants that favor the farm-to-table approach.
Beginning with the 2010 vintage, we handcrafted limited-edition wine offerings showcasing the impact of the Petaluma Gap’s breezes and our distinct soil. In keeping with our history, we grow several Mediterranean varietals in addition to Pinot Noir and Viognier.
To maintain a healthy balance with our natural surroundings only 15% of our acreage is planted. This purposeful strategy aligns with our strong commitment to ensure we provide good land stewardship for our olive orchards, grape vineyards, and other fruits, vegetables, and flora grown on the estate.
AZ, CA, CO, DC, FL, GA, IL, ME, MA, MI, MN, NV, NJ, NY, OH, OR, PA, TN, TX, VA, WA
I just bought some - I released a Montepulciano and Refosco off the McEvoy Ranch this year for my wine club and the wine was amazing - my wife grew up close to there , and the place is beautiful- I have Cab aging in a puncheon I got from them I barreled down yesterday! Good folks