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2015 Swanson Vineyards Pinot Noir, Salon Select, Russian River Valley, 750ml

Wine Specs

Vintage 2015
Appellation Russian River Valley
Varietal Pinot Noir
Varietal Specifics 100% Pinot Noir
Alcohol content 14.3%
Oak 100% French, 30% New
Time in Oak 10 months
Bottling Date Sept 2nd 2016
Harvest Dates 20th – 26th of August 2015
Case Production 259
Release Type Current

2015 Salon Pinot Noir

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2015 started off cool and cold, features that carried through to fruit set, resulting in poor fruit set with small and uneven grape clusters. The fourth year of drought really started to show on our vineyards, with on average 20% reduction in yields. Thankfully the weather turned and a warm dry summer ripening season was combined with low yields on the vine which lead to one of the earliest harvests in history, allowing Swanson Vineyards to finish picking on the 9th of October. The quality of fruit that came in was incredibly high, with no disease pressure and good natural acidity. The tannin structure and intensity of flavor that occurred with the lower yields concentrated flavor even more leading to structured, powerful wines with a great palate length.

Wine Profile

Winemaker Notes
Deep ruby-scarlet in the glass, aromatically exuberant, giving up aromas of cedar, dark cherries with a touch of cola cube and dank forest floor. A true expression of pinot noir from the dry creek region of Sonoma County. Elegantly placed tannins accompany an integrated acidity that places the wine squarely on the palate, overflowing with flavors of crushed dark cherries, ripened plum notes with more earthy undertones of forest floor and exotic Asian spice.

Harvest Notes
The 2015 vintage Pinot Noir was hand harvested on two separate dates according to the clone. We brought in clone 667 in on the 20 August and clone 828 on the 26th of August. At the winery 90% of the grapes were gently destemmed and combined with 10% whole cluster fruit in stainless steel open top fermentation tanks. We dropped the temperature of the must and allowed the grapes to cold soak for three days before gently allowing the must to warm back up in time for fermentation to start. We used a strain of yeast isolated from Burgundy to carry out primary fermentation, which lasted for fourteen days, after which we gently pressed the wine from the skins and sent the wine to barrel. The wine then was allowed to naturally go through malolactic fermentation in barrel and given a further 8 months maturation time in 30% new French oak barrels and 70% once used French oak barrels.