- Pinot Noir
- Fort Ross- Seaview
Clone: 70% clone 777, 30% clone 828
Harvest: The grapes were harvested on September 4th and 9th , 2013 at a sugar of 26.0 brix. The acid was 6.0 TA and 3.70pH.
Vinification: The grapes were destemmed and the whole berries chilled down to 50 degrees for a five day cold soak. Native yeasts were allowed to begin the fermentation which lasted for 11 days for a total of 16 days of maceration. Native malolatic fermentation was subsequently completed in barrel.
Aging: The wine was aged sur lie for 12 months then racked clean off of the lees. An additional three months was allowed for clarification before the wine was bottled unfined and unfiltered.
Barrels: The wine was aged in 60% new French Oak using Medium Plus toasted barrels from the finest cooperages in France.
Tasting: Cranberry, raspberry and red cherry with allspice, caramel and anise. The delicate and bright fruit greets you elegantly on the palate with the purity and balance lingering on the finish.
Prediction: I have long been making pinot noir from coastal vineyards and the intensity of this site on the Sonoma Coast has captivated me for years. Steep west facing slopes with shallow rocky soils produce miniscule yields that concentrate the pinot noir flavors. The 2013 Foretell Pinot Noir is showing a boldness indicative of the 2013 vintage. With a riper fruit profile and a higher acidity than 2012 it is truly a blockbuster year and will stand up to grilled lamb or an aged buffalo camembert. It will continue to age gracefully with the intense fruit enduring for at least another 8-10 years when the roundness and viscosity will be at its peak.