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Longboard Vineyards Russian River Pinot Noir 2017
Few areas in the world are blessed with just the right balance of warm days and cool nights that are needed to produce great Pinot Noir. The Russian River Valley appellation is one of those areas - and we take full advantage of it. To begin with, we choose to work with growers who know this varietal and we collaborate with them to grow and pick the fruit when flavors are well developed but before any overly pruney or raisiny characters show up.
We then ensure grapes are hand-picked at night or at first light and delivered cool to the winery where they are de-stemmed (not crushed) and allowed to cold soak for three days before fermentation is allowed to start. Lots are either inoculated or allowed to ferment on their own, a decision we make once we assess the quality of the incoming fruit. Once the alcoholic fermentation is complete, wines are drawn into French oak barrels ( about 3 0% new) where they complete the malolactic fermentation and age on the fine lees until late spring. We aim to make a Pinot Noir that is layered and complex, one that evolves in your glass and keeps delivering new nuances. As with all of the Long board wines, balance and elegance is what we strive for.
The 2017 vintage was blessed with great weather early on, the Pino! Noir from this year exhibits ample fruit character when young (plum, strawberry, black cherry) and slowly develops secondary black tea and rose-petal aromas. A slight roasted character from our Burgundy-sourced barrels integrates into the mid palate and follows into the long, supple finish. Pinot Noir loves the company of food, especially Salmon, aged cheeses, rare Ahi Tuna and Duck breast to name a few of our favorites.
Oded Shakked - Owner & Winemaker of Longboard Vineyards
Site Story: Three vineyard sites in the Russian River Valley are sourced for this wine, all chosen for the complexity of flavor at lower sugar content and year-over-year performance.
Composition: 100% Pinot Noir - Clones 115,667,777 & Pommard
Appellation: Russian River Valley
Fermentation: 3 Day cold-soak, open top fermentation, 15% whole cluster.
Ageing: 11 months on fine lees in French Oak barrels, 40% new.
Alcohol: 14.0 %
Production: 398 Cases