Pinot Noir
On Pinot Noir
If we are making Pinot Noir, fruit is de-stemmed from the clusters and placed ''whole-berry'' into an open-top stainless steel fermentation tank, cooled to 50° and cold soaked over four days to begin color extraction from the skins. On day five, the temperature is increased to 68° and yeast is introduced to ferment the juice dry over the following 10 days. Cool temperatures are maintained to maximize flavor and color for the new wine. Cap punch-downs scheduled regularly three times a day take place until the wine is dry. After complete fermentation, the temperature is decreased to 40° for an extended maceration, further allowing fermented skins to release color into the wine. Only ''free-run'' wine from the tank is racked into 100% French Oak barrels, handcrafted by premier coopers Francois Freres, Seguin Moreau, and Damy. As with our Chardonnay, for balance in the wine we use a combination of new and used Oak barrels made with woods from the choice French forests of Allier, Vosges and Niever. Undisturbed in the cool cellar, the wine goes through 100% M/L. After resting for approximately 10 months and just prior to bottling, the wine may receive a very light filtration to remove any slight haze.
Technical Data
2002 Heintz Ranch Pinot Noir
Harvest Date: September 25, 2002
Lab Notes: Brix - 26.8%
pH - 3.62
Appellation: Sonoma Coast, California
Grape Source: 100% Heintz Ranch
Vineyard Age: Planted in 1996
Rootstock: 420A
Clone: Swan
Location: 9 Miles Inland from Pacific Ocean
Elevation: 900 Feet
Fermentation: RC212 Yeast, 100% M/L
Barrels: French Oak 30% new, 70% older
Aging: 10 Months in Barrel
Production: 473 Cases
Release Date: October 1, 2003
2002 Pinot Noir Tasting Notes
This is our first Pinot Noir vintage, and after just 31 days in the bottle, it was awarded Silver at a local prestigious judging. I am delighted this wine requires little cellar time to rest. Beautiful clear ruby color; layers of black cherry, ripe plum, and brier jam flavors laced with a hint of spice and toffee in soft oak; elegant silky smooth finish; a lovely balanced wine. Drink and enjoy now; will cellar well for many years. Alcohol 15.5% at bottling.
Craig's Comments
Charlie Heintz Owner, Grower & Winemaker is a third-generation Heintz now farming the century-owned 100-acre ranch. His deep respect for farming and responsible land stewardship led to innovative vineyard management and custom wine grape production 20 years ago.The winery produces under 2000 total cases, and we are one the very few establishments in Michigan to offer these wines.