Davis Family Vineyards 2016 Estate Pinot Noir, Soul Patch Vineyard, Russian River Valley

Davis Family Vineyards 2016 Estate Pinot Noir, Soul Patch Vineyard, Russian River Valley

Item Number: 12102

UPC: 0-794504658408

Country: USA
Region: California
Sub Region: Sonoma
Appellation/AVA: Russian River Valley
Estate Grown Wine: Yes
Vineyard Designation: Soul Patch Vineyard
Vintage: 2016
Grape(s): 100% Pinot Noir
Type: Wine - Red
Bottle Size: 750 ml
Pack: 12
Closure: Cork
Alc by Vol(%): 14.1
Viticulture: Practicing Organic

Soul Patch Vineyard: In 1996, Guy and Judy Davis purchased the property on which Soul Patch Vineyard is planted. Guy planted the Chardonnay, Pinot Noir and Syrah. Guy planted 7 acres at the top of the eastern-facing hillside with a combination of Pinot Noir clones: Pommard, Dijon 777, Dijon 667 and Dijon 115. Because of the east-facing slope, the vines bask in the gentle morning sun as it burns off the thick Pacific Ocean fog. The vines dodge the harsh afternoon sun, which leaves the clusters with bright natural acidity and layers of beautiful aromas and flavors. Guy and his son Cole have farmed the vineyard since its purchase. Only organic farming practices are used. The reasoning for this is simple; not only is this better for the planet and the consumer, but ultimately creates a more layered and complex wine.

Vinification: This Soul Patch Pinot Noir is a barrel selection of the favorite barrels each vintage. Guy tastes through and then selects his favorite barrels for this single vineyard bottling. The remaining barrels are then used in the Russian River Valley blend. The Pinot Noir is aged in French oak for 10 months. 1/3 of the barrels are new, 1/3 are one-year-old, and 1/3 are 2-years-old. This practice ensures that the Pinot Noir benefits from the finesse and structure of barrel aging without overwhelming the varietal characteristics. The fermentation is conducted using native yeast in small, temperature-controlled, open-top fermentors. Gentle punch downs are done over a 3-4 week fermentation, after a 5-7 day cold soak. The Pinot is then pressed and transferred directly into barrel, using gravity flow. Malolactic fermentation occurs naturally. The wine is not fined or filtered. A minimal amount of sulfites are added.