2005 Clos Pepe Vineyard Pinot Noir

The Harvest
The harvest of 2005 can only be described as a casual and leisurely event with regard to this site. Wes Hagen’s efforts throughout the year helped to keep the vineyard in pristine condition and the detailed management of the vines throughout the summer kept yields at a modest level and the fruit clean and even.
The winter rains and mild summer weather, without heat spikes, allowed the fruit to ripen evenly and gave me the opportunity to be very selective in my timing of harvest, which took place on September 20th. Yields from the one-acre parcel measured 1.984 tons.

The Vineyard
Clos Pepe comprises two soil types both of which serve important functions in the development of the fruit. The top soil consists of Elder Sandy Loam which tends to occur in flood plains subject to overflow runoff from surrounding areas. The profile is more stratified and contains coarser, textured materials. Considered to be alluvial, meaning it has moved down slowly from surrounding hills by way of erosion and water, this powdery sandy soil exhibits good drainage. The subsoil is described as Tierra Sandy Loam, a soil filled with stones of calcareous shale that raises the calcium content to 1500 – 3000 ppm. This elevated level of calcium contributes to the development of tannin in the fruit and reduces the overall pH in the wine. Some people believe that this calcium gives minerality to the wines flavor profile.
The vineyard was planted in 1996 to a 4 X 8 spacing bi-lateral cordon on 5C rootstock. Originally planted to clone 5 Chardonnay it was grafted over to clone 115 Pinot Noir in 2000.

Production
This being our first vintage working with Clos Pepe, we knew it was a very cool site that would produce fruit of good acidity and low pH. And by judging the wines others had produced from the site, we knew it would fit in our wheelhouse for structure and balance.
The fruit was fermented in 1.5-ton open tops and was cold soaked for 72 hours at 9° Centigrade. Inoculation began by using RC212 yeast and nutrients to insure their growth. Fermentation lasted a total of 11 days and was pressed off at 1.5 degrees Brix directly to 36-month, air-dried, extra tight grain Sirugue chateaux barrels from the Allier forest of which 40% were new. The wine continued to ferment and finally completed malolactic on December 26, 2005. At that time, it received an addition of sulphur and a total of 5 barrels were put to bed for the winter. This wine remained on its gross lees until the time of bottling, which took place on June 15, 2007. The wine remains in our cellar and will be released on May 15, 2008.

Technical Data
3.22 ph		179 - six packs
7.5 g/l		60 - magnums
13.7 % alcohol		3 - 3 liter bottles
.26 ppm dissolved oxygen		4 - 5 liter bottles
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