2017 Wyncroft Pinot Noir, LePage Estate

2017 Wyncroft Pinot Noir, LePage Estate


The perfect grapes were de-stemmed and lightly crushed, and then cold macerated for 2 days to extract color and aromas.  The juice turned a deep, ruby red due to the mature skins and the juice smelled of tart cherry jam.  Burgundy yeast strains, 71-B and RP15 were 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 once filled Cadus medium plus toast Burgundy barrels where it underwent a full malo-lactic fermentation. The young wine is dark and dense with a solid core of red cherries, pomegranates and vanilla aromas that flavor and coat the palate, leading into a long red fruit finish touched with earthiness and abundant black tea tannins. 

Harvested: September 23-25, Sugar at harvest, 23.5 brix, pH 3.25, Total Acid .90, Alcohol, 13.0%, 105 cases, 4 Magnums, and 2, 3-liter Double Magnums were produced

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Our young Pinot Noir vines at LePage Estate were in their fourth leaf with the vines being only five years old.   We have three Pinot Noir blocks planted on the estate: “North Saddle” is planted with the “SW” clone that I acquired from Kevin Harvey of Rhys Vineyards.  It is an upright growing Pinot with thick skins and modest yields.  Also on the North Saddle block is the celebrated Dijon clone 943, which makes thick velvety Pinot Noir.  This clone is a favorite of the University of Dijon’s Dr. Raymond Bernard.  The Wakeena block near the estate entrance gate is planted to Dijon 115 and 943.   Our South Block is a third Wadenswil 02A for perfume, Calera for body, and more Dijon 943.  The vines have grown beautifully in our Allegan loam soils with underlying stony clay.  The grapes achieved perfect maturity and were harvested under sunny skies on September 23rd by a crew of faithful friends and customers who wanted to experience harvest.