Seasmoke Pinot Noir, Southing, Sta. Rita Hills, CA 2009
Seasmoke Southing, Pinot Noir
WINEMAKING: We sorted clusters in the vineyard and then gently
destemmed following an evening in our cold room. We removed all ‘jack stems’
on the sorting table. Musts were cold soaked in open-top fermenters for one to
four days, then inoculated with cultured yeasts to begin slow fermentation.
Each tank was manually punched down one to three times per day, with a total
maceration time of fourteen to eighteen days. Upon completion of primary fermentation
and maceration, all free run wine was transferred to tank for settling.
We pressed at extremely low pressure (0.08 bars) to avoid extracting bitterness
from the seeds. After settling overnight both free-run and press wines were
racked to barrels.
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