> Vino Con Brio Estate Pinotage, Lodi, 2007
Vino Con Brio Estate Pinotage, Lodi, 2007
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 Pinotage? Yes, we grow that crazy South African varietal in California now. Mike decided to try growing Pinotage in Lodi because the microclimate is very similar to Cape Town, South Africa (even the same exact numbers on heat summation tables!). In addition, both areas have a sandy based soil. It has done remarkably well and we now appear to be the largest grower of Pinotage outside of South Africa and the only foreign member of the Pinotage Society of South Africa. However, our Pinotage tends to be much more fruit-driven than the South African style. Some call it "Pinot Noir on Steroids."
Recently featured in Celebrity Chef Michael Chiarello's "Napa Style" Wine Club!
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Detailed Wine Information
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| Acidity: | .68 |
| Alcohol: | 14.8% |
| Appellation: | Lodi |
| Fermentation: | malolactic |
| Harvest Date: | Hand-picked from the Amorosa Vineyard on September 4, 2007 |
| Oak: | French and American |
| Special Designation: | Estate |
| Sugar: | dry |
| Tasting Notes: | Cedar, spice and blueberries explode from the glass. Hints of sage and nutmeg interplay to add complexity to the aromas. The small amount of Petite Sirah brings out the depth of the wine. Flavors follow in the spice and berry theme. Full body, supple tannins and rich texture combine to give the wine a lingering pleasant finish. With the exotic flair of the wine, it is a great match to wild game, duck, beef or pork roast. |
| Time In Oak: | 19 months |
| Varietal: | 93% Pinotage, 7% Petite Sirah |
| Winemakers Notes: | Hand-harvested and hand-sorted to assure only the best fruit is used, the grapes were fermented in temperature controlled stainless tanks and the new wine was pressed at dryness. Specialty yeast usually used in Pinot Noir production gave a slow, controlled fermentation. Minimal racking and cellaring were used to allow the wine to mature fully with the nineteen months of barrel aging. Utilizing 40% new French oak barrels (Mercier, Allier and Center of France) highlighted the exotic aromas that are typical of this South African variety. |
| Year: | 2007 |
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