PINOT NOIR
California

Technical sheet


VINEYARDS

Russian River, Monterey, West Paso Robles

The 2013 Pinot Noir is from cool climate vineyards within California. They range from the maritime side of Paso Robles, known for its cool afternoon breezes which preserve natural acidity, to coastal Monterey vineyards and the famous Russian River.

VINEYARD AND CANOPY MANAGEMENT

The vines are trained with vertical shoot positioning with basal leaves removed after verasion to promote air movement and reduce the possibility of mold in their tight, compact clusters.

WEATHER PECULIARITIES

California experienced drought conditions in 2013, which has been good for quality (due to lower yields), but the hot summer shifted toward a cooling trend in mid-August with brief thunder showers. This allowed us to hang the fruit a little longer and get the concentration we were looking for from the coastal fruit and additional ripening in the interior, which is key in maintaining natural acidity. Harvest continued dry, but cool, without much threat of rain which allowed the industry as a whole to bring in a quality harvest.

 

FERMENTATION DETAILS

Each vineyard is picked at optimal ripeness at night and the fruit is delivered to the winery cold. We process immediately, crushing the grapes directly into the fermentors where we do a 48 hour cold soak under the presence of CO2 to eliminate oxygen pickup. After inoculation we pump over 3 times per day until 10 brix when we then reduce pump overs to 2 times per day. After primary fermentation is complete we finish malo-lactic in neutral French oak barrels for complexity. The wine is then aged in 1 and 2 year old French oak for 6 months.

Alcohol: 13% - a balanced, food friendly, varietally correct Pinot Noir.

                              VA: 0.048    TA: 0.055   pH: 3.60   RS: 0.021


ABOUT LAELY HERON & HERON WINES

An unconventional childhood – living in mining towns on four continents – fostered Laely’s love of travel, adventure and a desire to explore and to experience the cultures, foods and wines of the world.  Wanderlust and curiosity have led her on many paths including studying winemaking in Bordeaux, opening a restaurant and importing wine in Denmark, and pursuing Master of Wine studies. 

With this love of wine and an entrepreneurial spirit, she started Heron Wines in 1994 with little more than a credit card, a "business plan" sketched out on a napkin, and an idea to make great and affordable wine.  When she started Heron Wines, it was unusual for an American woman to be making her own wine in France. Now Heron Wines is making wine in three countries. From the beginning, the goal has been simple: for each wine, find the best vineyards and the best regions wherever in the world they may be. 

Even today, Laely continues her global exploration to make distinctive and delicious wines from the best places on earth.