Red fruit dominates the flavor profile. Layers of sweet, fig, dried cranberry, rhubarb andraspberry fruits combine with clove and cinnamon spice. The wine is elegant, finessed and well balanced with OGV’s signature long finish revealing iron and mineral along with red currant, dried cranberry and cherry. The texture is luscious, like silk satin and wine is medium bodied with fine tannins. This wine should continue to improve with carefu lcellaring until at least 2017.
The Olivet Grange fruit was picked over three days and fermented as field blends of ourclones 114, 115, 667 and 777. An extra clean pick in the field was followed by hand sorting and then de-stemming in 5-ton stainless steel open top fermenters. The de-stemmed fruitwas left to cold soak for 4 days. On the fourth day the temperature was raised and the lots were allowed to begin a native fermentation, except for the August 30th lot which wasinoculated with Ashmanhaussen yeast. The must in each fermenter was punched down three times a day for 15 to 20 minutes to aid in extraction of color, tannins and flavors.The temperature of the tanks was kept between 68-75 degrees Fahrenheit. These cooler temperatures preserve the aromas and more delicate flavors of Pinot Noir. At the end ofprimary fermentation, the wines were pressed off and moved to French oak from a variety of coopers: Remond, Sirugue, Billon and Francois Freres. Native MLF completed in allbarrels by late November. The wines rested in barrel for 17 months and received weeklybatonage for the first six months and every month until one month prior to bottling.