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2005 ERWIN VINEYARD PINOT NOIR
SANTA CRUZ MOUNTAINS
ABOUT SPECIAL SELECTIONS
The Clos LaChance Special Selection Series includes only wines that the Clos LaChance Winemaking team feel are unique and worthy of being showcased on their own. Whether it be a Pinot Noir from a tiny 3-acre vineyard tucked away in the Santa Cruz Mountains or a barrel select Cabernet Sauvignon from Block 20 in the Clos LaChance Estate Vineyard, each Special
Selection is made to ensure the highest quality wine in the bottle. The quantities of each Special Selection wine are very limited, usually between
100-400 cases per vintage.
VINEYARD DETAILS
The 4-acre Erwin Vineyard was planted in 1993 by owner, Elmer Erwin. The Vineyard is located at 2,800 feet. The soil is rocky and gravelly, providing great drainage; however it is nutrient poor, resulting in low yields, approximately 2 tons per acre. The maritime climate keeps things cool, allowing for longer hangtime during the ripening process. The vineyard has full sun exposure due to a mountain-top location. The vines are trained on a vertical system and are cane-pruned in the winter to maximize annual bud production.
VINTAGE
Rains in the early spring and summer created vigorous vine growth early on. Harvest started on schedule, however the cool weather slowed things down, with the last grapes coming in around Thanksgiving. Yields were through-the-roof all throughout the state. Clos LaChance’s Winemaker Stephen Tebb ran out of tank space halfway through harvest. Fortunately, the weather cooperated and Stephen literally stored the grapes on the vine for several weeks. This turned out to be a blessing in disguise as the resulting wines is some of the best Clos LaChance has produced.
WINEMAKING
After being hand-harvested, the grapes were immediately brought to the winery where they were hand-sorted and destemmed. They were allowed to cold soak for five days and then fermented on the skins for eight days. During fermentation the grapes were hand-punched down two to four times per day at the peak in small bin fermentors. After fermentation was complete, the wine was drained and pressed off the skins directly to barrel. It was aged sur-lie for 13 months in French oak barrels with one racking. This wine was bottled unfined and unfiltered.
WINEMAKER‘S NOTES
A beautiful nose with aromas of bright cherries, black briar fruit and cola. Woodsy. Earthy, with hints of clove. The mouth starts off with dark plums and cherries. Anise and chocolate compliment the granite component found in towards the back palate. Long finish.
FOOD PAIRING recipes at Brenda's Kitchen
Salmon with Mushroom Sauce, Butterflied Leg of Lamb, Braised Duck with Shallots and Parsnips
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