Bink 2003 Pinot Noir, Weir Vineyard

Winemaker Notes:
The grapes for Bink's 2003 Pinot Noir were harvested on September 24, 2003, and yielded just 2 tons per acre from this essentially dry-farmed hillside vineyard. The clone is rumored to be a suitcase clone from the Domaine Romanee-Conti Vineyard. The grape clusters were long and gracious and produced just 152 gallons of grape juice per ton of grapes, providing plenty of concentrated flavors in the finished wine.

The Pinot Noir was not crushed, but destemmed into one ton bins and cold soaked for 48 hours. After the must warmed to 50 degrees F, the bin was inoculated with Assmanshausen cultured yeast. This strain is specific for its use in Pinot Noir to enhance the spice and fruit flavors and aromas of the grapes. Primary fermentation lasted for eight days, when the must was pressed into a small stainless steel tank. The wine was innoculated with Oennococcus Oeni cultures to start the secondary malolactic fermentation.

Tasting Notes:
A mouth full of juicy black cherries in summer, with aromas of raspberries and violets wafting over the back fence. Vanilla bean, sweet toast, and a touch of anise compliment the fruit. Smooth, supple tannins round out the lingering finish.

Technical Notes:

Appellation:	Yorkville Highlands
Harvest:	September 24th, 2003
Brix:	29.7
Alcohol:	16.2%
pH:	3.88
TA:	0.58
Fermentation/Maturation:	8 days, Assmanshausen yeast / 20 months; 25% Artisan French oak barrels