The Vineyard
Dierberg Vineyard is situated atop a sandy loam mesa above the South
Bank of the Santa Maria River. The ranch features a series gently
rolling hills and soils that are uncharacteristic of the growing area.
The higher loam content and slightly heavier texture of our soil tends
to produce Pinot Noirs that are more powerful in structure and more
savory in flavor-profile than is typical for the Santa Maria Valley.
We’ve planted the ranch to a number of different Burgundian clones and
some not so common California selections, all on limiting rootstocks
adapted to the soil conditions of the property, which offer us a wide
palate of colors and textures from which to paint the most accurate
picture of our ranch that we can.
Winemaking
Fruit is harvested by soil type—across several different blocks—rather
than by discreet clonal selections. The grapes are destemmed but not
crushed and occasionally whole clusters are included based upon the gut
instinct of the winemaking team. Very little sulfur is added in the
fermentor and no yeast nutrients are used. The must is chilled to 55
degrees Fahrenheit and allowed warm slowly and commence fermentation on
its own yeast. Peak fermentation temperatures are in the high 80’s and
low 90’s and the wine stays on its skins for an average of 18 days. The
new wine finishes primary fermentation and undergoes secondary
fermentation in barrel without the addition of commercial malo-lactic
starters.
Picking began the second week of September on the western corner of the
ranch with sugars averaging 22.8° brix (12.8% potential alcohol) and
continued over a period of three weeks, ending on the far eastern edge
of vineyard at 26.1° brix (14.6% potential alcohol). Because of the
pristine quality of the fruit, macerations lasted longer than normal—a
full 21 days in most cases—and our pump over regime was reduced one
short mixing per day. Oak from the Bertranges forest coopered for us by
François Frères was used exclusively in the aging of this wine.
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