The temperature during the 2018 growing season was very mild with uncharacteristically low precipitation at only 23 inches of rain. Very few days exceeded 90F which resulted in a prolonged hang time to allow the flavors and sugars to properly develop. Harvest began a week later than the much warmer 2017 vintage with cool and overcast mornings, with the fruit being hand picked in the early morning of September 11.
Winemaking is light handed with timely choices made to craft a wine that genuinely reflects the vineyard and vintage. We like our Pinot delicate and graceful, with all elements in balance, striving for complexity and above all deliciousness. All of the blocks at Janes Vineyard are picked in the early morning hours, de-stemmed to stainless steel tanks for cold soaking, followed by fermentation with native yeasts for extra complexity. It became clear early on that this vintage was of exceptional quality - the sugar levels being slightly elevated resulted in a richness and fruit development indicative of a classic example of what Clone 667 can be. Fermentation took about 11 days while an extra 5 days on the skins provided supple tannin structure and balance, the cornerstone of our desired style of Clone 667 Pinot Noir.
Davis Bynum is distinguished as the first winery to produce a single vineyard Pinot Noir from the Russian River Valley. The vintage was 1973 and the grapes were from Joe Rochiolis now prized vineyard. Today, our heritage of winemaking lives on through hand-crafted single vineyard wines grown exclusively in the Russian River Valley.
The vines at Janes Vineyard generally show moderate vigorin their growth habit, mainly due to the acidic, nutrient poor soil and good drainage from the gravelly loam. The Huichica soil is shallow so we planted on rootstock that has a shallowerrooting angle to match the soil profile. The Clone 667 block vine rows are oriented east/west so the grapes get more sun on one side, and therefore the picking decision is about finding the right balance.