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2013 BROOKS NOTE WEIR PINOT NOIR
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
THE WINE
This offering from Brooks Note is an elegant ruby color typical of Weir vineyard. Aromatically, it offers notes of blackberry, cherry, raspberry, leather, and black tea with a hint of jasmine. As it opens up, there’s a touch of clove and herbs de Provence. In the mouth, it has a lovely smooth entry, structured tannins and balanced acidity with flavors of cranberries, tart cherries, blackberries and anise. The silky texture continues through the palate with nice weight. It has a long, finish of cranberries, dark cherries and bright licorice. The cherry lingers quite a while once the wine is gone.
APPELLATION: Yorkville Highlands, Mendocino County
VINEYARD: Weir Vineyard
ALCOHOL: 13.9%
pH/TITRATABLE ACIDITY: 3.67 / 7.1 g/l
WINEMAKING: Open top 1 and 1.5 ton fermenters, cold soak, native yeast start, punch down
BARREL AGING: Aged 16 months in French oak (33% new barrels)
WINEMAKER: Garry Brooks
LIMITED PRODUCTION 140 CASES
THE VINEYARDS AND VINTAGE
Weir Vineyard is in the Yorkville Highlands, about 7 miles south of Boonville. It sits between 900 and 1000 feet, on a south facing slope with well drained, rocky soil. The lower, eastern portion of the vineyard was planted in 1992. The slightly higher, western portion was planted in 2000. During the growing season, there is a 40-50 degree temperature shift between day and night. Both the elevation and the coastal air moving down the Anderson Valley provide cooling for the vineyard. We use Rochioli and 2A clones from the lower, eastern blocks and RC clone from the western blocks. In 2013, heavy fruit set meant that we needed to drop lots of grapes prior to veraison to maintain flavor intensity in the finished wines. Our mild summer with late rains meant the grapes could hang on the vines longer, building beautiful ripe fruit flavors and silky tannins, without higher alcohol.
WINEMAKING
The vineyard was hand-picked well before sunrise the morning of September 20th. A small amount (about 10%) of the Pinot Noir fruit was left on the stems, while the remainder was sorted and de-stemmed (but not crushed) into 1 and 1.5 ton fermenters. The wine was allowed to cold soak for 3 days, and then warmed in the sun. Fermentation began from native yeast, and finished within 2 weeks. Wines from the three different clones were kept separate and blended just before bottling. We used two new Remond barrels. All the others were neutral French oak. The wine was bottled in March of 2015.