The 2016 Clone 23 Pinot Noir has a medium-deep red hue with candied black cherry, crushed violet, loamy earth and plum aromas and flavors with a beautiful balanced acidity and rich mouthfeel. The lush earthy minerality on the palate is balanced nicely with a touch of toasty baking spices on the finish. This elegant wine has silky tannins with a long, fresh velvety finish. Pair this delicious Pinot Noir with beef tartare, smoked salmon or chanterelle
mushroom and sausage pizza.
The vines at Jane’s Vineyard show moderate vigor mainly due to efficient use of water stress and nutrient-poor soils. The upper layer of the soil is a gravelly clay loam, with a hardpan underneath and heavier clay at depth, which led us to plant on 101-14 rootstock with its shallower rooting angle to match the soil profile. The vines get
water stressed due to our irrigation practices and the lack of rooting depth, so we watch them closely during the warmer months, as Pinot Noir will not tolerate too much dryness. The vine rows are north–south, providing morning and late afternoon sun exposure to ripen the fruit.
El Niño brought some good rain in the winter of 2015, but February was pretty dry. Then it warmed up a touch and the vines woke up, a bit later than the previous few years. Showers soaked the vineyards in the middle of March, filling the ground with much needed water. Beautiful warm summer days led to veraison and sugar accumulation in the berries. Mid-August through mid-September was filled with overcast days and cooler weather, prolonging our
starting pick date. The Clone 23 Pinot Noir, which was isolated in Switzerland and is also known as the Mariafeld clone, was the last block picked at our Jane’s Vineyard on September 10. The clusters and berries tend to be larger than the Dijon clones, so the fruit usually has a little longer hang time in the vineyard, as it ripens a little later.