The 2001 season was characterized by optimal growing conditions with consistently mild weather, allowing the fruit to ripen fully. The last three weeks prior to harvest saw warm weather allowing the grapes to ripen evenly, with minimal variation of cluster ripeness and excellent overall quality.
Grapes were hand picked early in the morning, and 100% destemmed. After a cold soak of five days, grapes were fermented in open top tanks with an addition of RC212 yeast. After six days of fermentation with remontage, the wine was gently pressed, allowed to settle for 24 hours, and then racked into 100% small French oak barrels. Two and three year old barrels of the François Frère cooperage were used. Two hundred cases were bottled after 18 months in barrel.
Block A
Harvest Date: October 1, 2001
BRIX at harvest: 26.5
Alcohol: 14.9 % pH: 3.62 TA: 6.7 g/l
Block F
Harvest Date: September 30, 2001
BRIX at harvest: 26.7
Alcohol: 15.4 % pH: 3.58 TA: 6.6 g/l
Block I
Harvest Date: October 1, 2001
BRIX at harvest: 26.0
Alcohol: 15.3 % pH: 3.60 TA: 6.2 g/l
Block K
Harvest Date: September 30, 2001
BRIX at harvest: 24.9
Alcohol: 15.0 % pH: 3.71 TA: 6.4 g/l
The 2002 season was a stellar year for central coast Pinot Noir, with ideal weather allowing the grapes to ripen evenly and fully. The Wine Enthusiast claims "2002 South Coast Pinot is best ever." The cool winter promoted better dormancy, and bud break did not occur until mid February. The spring rains ended by mid March, and June was unusually sunny with the morning fog burning off consistently by 11 AM. Harvest began in mid September at the lower elevations, and continued through the first week of October on the hillsides.
REGULAR BOTTLING
Grapes were hand picked early in the morning, and 100% destemmed. After a cold soak of five days, grapes were fermented in open top tanks with an addition of RC212 yeast. After six days of fermentation with remontage, the wine was gently pressed, allowed to settle for 24 hours, and then racked into 100% small French oak barrels. Two and three year old barrels of the François Frère cooperage were used. 100% new oak was used for the Clone 115. Two hundred fifty cases were bottled after 18 months in barrel.
Block A
Harvest Date: October 3, 2002
BRIX at harvest: 24.5
Alcohol: 14.2 % pH: 3.46 TA: 6.7 g/l
Block F
Harvest Date: October 3, 2002
BRIX at harvest: 25.3
Alcohol: 14.6 % pH: 3.46 TA: 7.2 g/l
Clone 115 (Block N) - New Oak
Harvest Date: September 13, 2002
BRIX at harvest: 24.0
Alcohol: 14.6 % pH: 3.67 TA: 6.8 g/l
Clone 667 (Block N)
Harvest Date: September 14, 2002
BRIX at harvest: 25.0
Alcohol: 14.5 % pH: 3.65 TA: 6.8 g/l
The grapes for Clos de Laetitia originate from a special section along the top of Block A. The berries were tiny, and the bunches were small, weighing on average just under 1.5 ounces! With only one cluster per spur, yields were a miniscule 0.5 tons per acre.
Grapes were hand picked early in the morning, and 100% destemmed. After a cold soak of three days, grapes were fermented in an open vat with an addition of RC212 yeast. After five days of fermentation with Pigage, the wine was gently pressed, allowed to settle for 24 hours, and then racked into 100% small French oak barrels. Two and three year old barrels of the François Frère cooperage were used. Fifty cases were bottled after 18 months in barrel.
Clos de Laetitia (Block A)
Harvest Date: October 3, 2001
BRIX at harvest: 24.5
Alcohol: 14.7 % pH: 3.40 TA: 6.8 g/l
