Wine Article
2013 McEvoy Ranch Pinot Noir The Evening Standard
Last edited on 12/10/2017 by Cesare
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Harvested: August 27th, 29th, and September 6th, 7th, and 10th, 2013
Vineyards: McEvoy Ranch and Azaya Estate Vineyards
Growing Method: Certified Organic by CCOF
Bottled: April 9th, 2015
Composition: 100% Pinot Noir - Clones 115, 777, Calera, Swan, Pommard, Mt. Eden, Mariafeld, 2A, 828, 667
Fermentation: Native yeasts; open-top French oak puncheons, concrete tanks, and stainless steel tanks
Barrel Aging: 16 months in Francois Frères French oak puncheons (35% new)
Alcohol: 12.8%
pH: 3.74
TA: 5.9 g/L
Vintage Notes: The 2013 growing season began with bud break in early March after a dry and mild winter. Warm weather in April led to a good bloom and fruit set. After some below average temperatures in May, spring finished with several weeks of warm days and the temperatures continued to climb through the beginning of summer. As the grapes approached ripeness in August, the weather became mild and cool and the grape maturation slowed, allowing for more flavor and tannin development in the fruit. The McEvoy Ranch vineyards, where the fog tends to burn off early in the morning, were picked the last week of August. We finished picking on September 10th at the Azaya Vineyard, a cooler site with more Pacific Ocean influence and dense, foggy mornings.
Winemaking Notes: The 2013 The Evening Standard Pinot Noir was fermented with naturally occurring yeasts in a combination of open-top French oak puncheons, concrete tanks, and stainless steel tanks. We use varying amounts of whole clusters in our Pinot Noir fermentations to add structure and interesting aromatics.
In 2013, the stems were well ripened and about 60% of the grapes were fermented as whole clusters. Open-top fermentations were punched down by hand multiple times per day to gently extract tannins and color. Délestage was performed on tanks every other day, and wines were pressed at dryness after 10-15 days of maceration. Malolactic fermentation took place in barrel. The wine was racked after completion and then aged for 16 months in 500L French oak puncheons from Francois Frères, approximately 35% new. It was bottled without fining or filtration.
Vineyards: McEvoy Ranch and Azaya Estate Vineyards
Growing Method: Certified Organic by CCOF
Bottled: April 9th, 2015
Composition: 100% Pinot Noir - Clones 115, 777, Calera, Swan, Pommard, Mt. Eden, Mariafeld, 2A, 828, 667
Fermentation: Native yeasts; open-top French oak puncheons, concrete tanks, and stainless steel tanks
Barrel Aging: 16 months in Francois Frères French oak puncheons (35% new)
Alcohol: 12.8%
pH: 3.74
TA: 5.9 g/L
Vintage Notes: The 2013 growing season began with bud break in early March after a dry and mild winter. Warm weather in April led to a good bloom and fruit set. After some below average temperatures in May, spring finished with several weeks of warm days and the temperatures continued to climb through the beginning of summer. As the grapes approached ripeness in August, the weather became mild and cool and the grape maturation slowed, allowing for more flavor and tannin development in the fruit. The McEvoy Ranch vineyards, where the fog tends to burn off early in the morning, were picked the last week of August. We finished picking on September 10th at the Azaya Vineyard, a cooler site with more Pacific Ocean influence and dense, foggy mornings.
Winemaking Notes: The 2013 The Evening Standard Pinot Noir was fermented with naturally occurring yeasts in a combination of open-top French oak puncheons, concrete tanks, and stainless steel tanks. We use varying amounts of whole clusters in our Pinot Noir fermentations to add structure and interesting aromatics.
In 2013, the stems were well ripened and about 60% of the grapes were fermented as whole clusters. Open-top fermentations were punched down by hand multiple times per day to gently extract tannins and color. Délestage was performed on tanks every other day, and wines were pressed at dryness after 10-15 days of maceration. Malolactic fermentation took place in barrel. The wine was racked after completion and then aged for 16 months in 500L French oak puncheons from Francois Frères, approximately 35% new. It was bottled without fining or filtration.