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2013 BROOKS NOTE MARIN COUNTY PINOT NOIR
$36.00
2013 VINTAGE RECEIVED A 90 POINT RATING FROM THE PINOTFILE
7.5% DISCOUNT OFF THE PURCHASE OF A CASE
$0.01 SHIPPING ON ORDERS OF 4 BOTTLES OR MORE SHIPPED TO CALIFORNIA
$0.01 SHIPPING ON ORDERS OF 6 BOTTLES OR MORE SHIPPED OUTSIDE OF CALIFORNIA
APPELLATION: Marin County, Petaluma Wind Gap
VINEYARDS: Chileno Valley Vineyard (46%) & Azaya Ranch Vineyard (54%)
ALCOHOL: 13.9%
pH/TITRATABLE ACIDITY: 3.60/6.9 g/l
WINEMAKING: Open top 1 and 1.5 ton fermenters, cold soak, native yeast start, punch down
BARREL AGING: Aged 10 months in French oak (27% new barrels, 27% once filled barrels, 46% neutral)
WINEMAKER: Garry Brooks
LIMITED PRODUCTION - 250 CASES
Tasting Notes
In the glass: Deep burgundy color.
Aroma: Abundant dark cherry, with notes of black pepper, sassafras and a hint of oak. As it opens up, there’s a touch of clove and cinnamon.
In the Mouth: Lovely round mouth feel, with structured tannins and flavors of cranberries, tart cherries, blackberries, and a hint of wild sage.
Finish: Nice long finish of cranberries, tart cherries and wet stone.
The Vineyards & Vintage
The 2013 Brooks Note Marin County Pinot is a blend from two vineyards. Both are on the Marin side of the Petaluma Gap. Azaya Ranch is closest to the coast, just north of Stafford Lake on Hicks Valley Rd. It sits on a south facing, well drained slope. Cool wind from the coast ensures thick skins, great color, and beautiful texture in our clones 2a and 777. Chileno Valley Vineyard sits on a bench facing north east into Sonoma. Because it is dry farmed, the vines struggle to produce small, intensely flavored berries. Clone 828 contributes a burst of raspberry and cherry. The site, with its cold nights and warm days, provides great acidity and a subtle earthiness typical of Marin. In 2013 the long, mild summer with late rains meant the grapes at both sites could hang on the vine longer, building beautiful ripe fruit flavors and silky tannins, without higher alcohol. The warm spring, particularly during fruit set, meant that we needed to drop quite a bit of fruit during the summer, and just after veraison.
Winemaking
Azaya Ranch was hand-picked before sunrise the morning of September 20. Chileno valley vineyard was picked just after sunrise on September 23rd. A small amount (about 10%) of the fruit was left on the stems, while the remainder was sorted and de-stemmed (but not crushed) into 1 and 1.5 ton fermenters. A small amount of juice was removed 24 hours after destemming. The wine was allowed to cold soak for 3 days, and then warmed in the sun. Fermentation began from native yeasts, and finished within 2 weeks. Wines from the 2 vineyards were kept separate and blended just before bottling. We used two new Remond and one new Gamba barrels, along with 3 once filled barrels. The remainder was neutral French oak. The wine was bottled in September 2014 and released April 6th2015.