Leaning Post - Pinot Noir - Lowrey Vineyard '17
“The palate brings more fruit with raspberry, mulberry and pomegranate layering over mushroom and beetroot.”
Lowrey Vineyard (100%)
Brix at Harvest: 20.8
Acidity: 6.6 g/L
The 2017 growing season started off very rainy and cool, which delayed some ripening early on. The late summer and fall turned warm and dry however, and this continued throughout harvest stretching well into November. For grape varieties such as Pinot Noir, a long and cool season is ideal, allowing the grapes to fully mature and ripen while not pushing alcohol too high, or acidity too low. The near perfect second half of the season has lead to one of the best Lowrey Vineyard Pinot Noirs to date!
Hand-picked and hand-sorted on October 18th, the grapes were partially de-stemmed (70%) with the remainder left whole cluster (30%) and left to soak on skins prior to fermentation. After 3 days, fermentation occurred spontaneously in small open-top fermenters. During fermentation, the skins were punched-down by hand 2 times per day. Once fermentation was finished, the wine remained on skins for 6 days before being gently pressed. It was then transferred to French oak barrels (40% new, 20% 1-year-old, 40% older) and aged for 16 months. The 2017 Lowrey Pinot Noir was bottled on September 21st, 2019.
A cool, very long growing season really defines this wine, with much more dirt/earth/underbrush than we typically see from this site. A typical Lowrey nose of intense floral and herbal aromatics (lavender, tarragon, and sweet basil) with a background of game meat is still there, but the damp forest floor is really present. The tannins are remarkably persistent and very structured reminding us of previous cool vintages that have lasted easily 10+ years. This wine is incredibly versatile and goes well with a variety of foods such as Comté cheese, roast pheasant or something heartier like Coq au Vin.