The grapes for The Terraces cuvée were specially sourced and selected from our Terrace Block #11, with its steep South West aspect, slightly rocky Hugo Boomer sandy loam soils and sunny but temperate maritime climate. This deep hued lavish Pinot Noir exhibits purity of fruit balanced by the characteristic lively acidity and minerality that distinguish wine from the Fort Ross Vineyard. 10 Barrels Produced.
This is a pure expression of a single clone from a unique block and captures the essence and character of the Calera Clone. The dark ruby hue reveals the depth and complexity of this wine. Bright aromas of fresh boysenberry, cherry and pomegranate, mingle harmoniously with subtle hints of graphite and forest floor. Intense, luxurious raspberry, black plums and cassis flavors are underscored by grounding earth and savory spice notes. Supple yet youthful tannins give way to the captivating velvet texture that lingers throughout the mouthwatering, focused finish. This complex, finely structured Pinot Noir currently invites decanting. With its lively acidity and extraordinary balance this seductive Pinot Noir will elegantly evolve with additional cellaring as it is destined to age gracefully for years to come.
The 2012 vintage got off to a very slow start. It was cold and wet throughout the spring so the buds did not swell until surprisingly late in the season. As budbreak was so late, the weather was generally warm and stable during bloom – except for one worrying rainy day that did not affect the crop – only our composure. With such a late start to the vintage, there
was less time left to ripen the grapes so we dropped a fair amount of fruit early on so that each vine would have less fruit to ripen and the harvest would not stretch on into inclement weather. The season veered between cold and extreme heat. We harvested when the weather was cooler and we were very satisfied with the quality of the fruit.
The grapes for this Pinot Noir were handpicked during the cool hours of the night in 2 gallon trays. After hand sorting, the fruit was cold soaked for several days and fermented in a combination of 5 and 10 ton tanks. The caps were punched down 1 or 2 times per day, depending on the stage of the fermentation. The wines were then barreled in a combination of 35% new and 65% neutral French oak. This cuvée is crafted from 100% Calera clone planted on our single terraced Block #11, with its steep South West aspect, slightly rocky Hugo Boomer sandy loam soils.