2013 ‘Los Alamos Vineyard’ Pinot Noir
Harvest took place on August 31, when the fruit was at 23.5 brix. The grapes underwent a 5-day cold-soak with 1-3 punch-downs. Once dry, the wine was pressed and put into French oak, 10 percent new, where it stayed for 13 months before being racked and bottled in September.
This wine displays classic Los Alamos characteristics of crushed red fruit, raspberry and ripe strawberry on the nose. As the wine opens up, aromas of leather and cinnamon add depth. There’s a very linear focus to this wine, with a refreshing, energetic mouthfeel and long finish. We expect this wine to age quite well, though it’s tasting great right now.