2004 Wyncroft Lake Michigan Shore Pinot Noir
Avonlea Vineyard
Vinification:
2004 was a challenging growing season with a cool wet summer. By late August, we were beginning to worry about ripening our crop to our required quality level. As is our practice, we were hanging a modest number of clusters--about 1 ton per acre. Then just like the great Burgundy vintage of 1978, the sun came out in early September, dried up the soil, and stayed out all month with no more rain at all. This most fortunate turn of events produced ultra-ripe highly concentrated Pinot Noir grapes with excellent color, tannins, and intense fruit. Following classical Burgundian winemaking technique, the grapes were given a five day maceration a froid to extract aroma and deep color, then quickly warmed to commence fermentation using an excellent Burgundian RC212 yeast. The cap warmed to 90 degrees F. and was punched down twice daily to extract only the smooth tannins. After three weeks maceration on the skins, the young deep ruby wine was pressed and put directly into two thirds new Allier forest, medium plus-toasted French oak barrels. The remaining third was put into one-year old Troncais barrel. Again according to Burgundian tradition, the wine was left to settle clear in the same barrels undisturbed until bottling unfined and unfiltered.
Harvested October 10th. Alcohol 14.5%. Total acidity .56., pH 3.59., 70 cases produced.
The Wine:
Reminiscent of classic Burgundy, this deeply colored ruby garnet wine yields up a brooding nose of sweet red currant, cherry, pomegranate, Asian five spice, and damp earth. The palate is thick, powerful, and concentrated, displaying sweet red fruits and savory brown spices, with a lingering velvety, yet crisp and tannic finish. Due to the very ripe fruit, this wine can be enjoyed six months after release, but has the tannic backbone to cellar and improve for at least five more years.
Table Suggestions:
Check for sediments and decant just before serving if necessary. Pinot Noir, unlike Cabernet, airs best in a large-bowled glass as you sip it. This is a wine for the best Filet Mignon. It also pairs well with Duck, Pheasant, and savory cream and mushroom sauces.
Winemaker’s Comments:
Pinot Noir is easily our favorite wine when it is grown in the right place. It is without a doubt, THE most difficult wine to make, and it is a dream of most winemakers to one day produce a great Pinot Noir. Southwest Michigan has the soils and climate to produce superior Pinot Noir, and we believe Avonlea Vineyard is a superior site for Pinot Noir. Taste and believe!
Avonlea Vineyard
Vinification:
2004 was a challenging growing season with a cool wet summer. By late August, we were beginning to worry about ripening our crop to our required quality level. As is our practice, we were hanging a modest number of clusters--about 1 ton per acre. Then just like the great Burgundy vintage of 1978, the sun came out in early September, dried up the soil, and stayed out all month with no more rain at all. This most fortunate turn of events produced ultra-ripe highly concentrated Pinot Noir grapes with excellent color, tannins, and intense fruit. Following classical Burgundian winemaking technique, the grapes were given a five day maceration a froid to extract aroma and deep color, then quickly warmed to commence fermentation using an excellent Burgundian RC212 yeast. The cap warmed to 90 degrees F. and was punched down twice daily to extract only the smooth tannins. After three weeks maceration on the skins, the young deep ruby wine was pressed and put directly into two thirds new Allier forest, medium plus-toasted French oak barrels. The remaining third was put into one-year old Troncais barrel. Again according to Burgundian tradition, the wine was left to settle clear in the same barrels undisturbed until bottling unfined and unfiltered.
Harvested October 10th. Alcohol 14.5%. Total acidity .56., pH 3.59., 70 cases produced.
The Wine:
Reminiscent of classic Burgundy, this deeply colored ruby garnet wine yields up a brooding nose of sweet red currant, cherry, pomegranate, Asian five spice, and damp earth. The palate is thick, powerful, and concentrated, displaying sweet red fruits and savory brown spices, with a lingering velvety, yet crisp and tannic finish. Due to the very ripe fruit, this wine can be enjoyed six months after release, but has the tannic backbone to cellar and improve for at least five more years.
Table Suggestions:
Check for sediments and decant just before serving if necessary. Pinot Noir, unlike Cabernet, airs best in a large-bowled glass as you sip it. This is a wine for the best Filet Mignon. It also pairs well with Duck, Pheasant, and savory cream and mushroom sauces.
Winemaker’s Comments:
Pinot Noir is easily our favorite wine when it is grown in the right place. It is without a doubt, THE most difficult wine to make, and it is a dream of most winemakers to one day produce a great Pinot Noir. Southwest Michigan has the soils and climate to produce superior Pinot Noir, and we believe Avonlea Vineyard is a superior site for Pinot Noir. Taste and believe!
Copyright © 2005 Wyncroft, LLC. All rights reserved.
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