Wyncroft

Premium Quality Michigan Wines.

Estate Grown.  Hand-Crafted.  Limited Production.  

2013 Pinot Noir - SWMREC Vineyard 750ml

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2013 Pinot Noir - SWMREC Vineyard 750ml

45.00

Winemaker’s Comments:

I wanted to name this wine in honor of Dr. Stan Howell who planted these grapevines and with whom I shared many bottles of fine Pinot Noir- some from Burgundy, some of the first Oregon Pinot Noirs, and some of my early attempts from the old Madron Lake vineyard in Buchanan.   Stan was always enthusiastic and encouraging which was much appreciated by a young vintner in those early days.  This is the only vintage we will ever have made from these vines as they were pulled out in the summer of 2014.   A tragedy in my opinion.

The Wine:

The sugar laden grapes were de-stemmed and lightly crushed, then cold macerated for 4 days to extract color and aromas.  The juice turned a deep, garnet red due to the very mature skins and the juice smelled of strawberry jam but with very good acidity.  A Burgundy yeast strain, RC212, was added and a long slow fermentation took place with the cap punched down twice daily.   The wine was pressed after a three week maceration at dryness and put into a once filled Cadus medium plus toast Burgundy barrel where it underwent a full malo-lactic fermentation. The young wine is dark and dense with a solid core of viscous red berry, allspice, and vanilla aromas and flavors that coat the palate, leading into a long, sweet, red fruit finish with a touch of cola and abundant black tea tannins.  This wine is big and will need aging for at least three years before opening.   It reminds me of a 1997 Rochioli from Russian River I had in 2005 which gave me new respect for California Pinots.

Harvested: October 9-11, Sugar at harvest, 25.5 brix, pH 3.25, Total Acid .80,  Alcohol, 14.5%, Only 25 cases and 6 Magnums made.

Quantity:
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The Vintage and Vineyard:

2013 was a memorable vintage for both its quantity and overall quality.   The season was long and brought us the perfect combination of warm days and cool nights allowing perfect balance in the fruit.  While harvesting the white Bordeaux varieties at the Southwest Michigan Research Extension Center, (SWMREC), experimental vineyard, I noticed that the rows of Pinot Noir planted by retired Professor Emeritus, Dr. Stan Howell back in 1989, were approaching over-ripeness with significant raisin formation on the shoulders of the clusters. Stan had tasted one of my first Pinot Noirs in 1988 and shared my passion for this noble grape.  I inquired about what plans there were for them, and was told that there were no plans, they would be wasted!   In spite of the pressures of harvest at Avonlea, we managed to pull together a crew and harvested enough to fill one barrel.  The sandy-loam soils of the MSU station usually produce a delicate lighter style of Pinot Noir, but the extreme ripeness of the grapes and the intense flavors held promise.

 

Food Pairings:

This wine begs for grilled duck breast with peppercorn, orange zest, and mustard glaze.   It would also go well with an aged tenderloin steak done medium rare with mushroom sauce and steamed broccoli.  Its very ripe flavors would also pair well with pork dishes.

 

 

Please note: our wine shop has a 6 bottle minimum. You must be at least 21 years of age to order. We can currently ship to customers in Michigan, California, Florida and Illinois.