Our 2018 Arborbrook Pinot Noir was a co-fermentation of equal parts 115, 667, 777, Pommard, and Coury clones, 100% whole-cluster fermented, and initially foot-stomped while drinking an old vintage of Arborbrook to begin maceration. To minimize the extraction of harsh tannins and maximize all of the glorious, whole cluster aromatics, we practiced only pump-overs or rack-and-returns and capped the peak fermentation temperature at 82 degrees Fahrenheit (28 C). We pressed the wine, based on tannin and mouthfeel, while it was still a little sweet, allowing it to finish fermenting in tank before going to a mix of barrels and second-filled puncheons for 16 months.
Pours a rugged garnet-ruby color. Intense aromas of crushed blackberries and raspberries, brown spice, pungent herbs, and perfumed rose petals. The palate is initially soft with ripe blackcherry and plum leading to a mouth-filling finish with firm tannins. Hints of mushroom, clove, cardamom, and rootbeer linger on the palate.
93 James Suckling
From a southeast-facing parcel, this has a very fragrant nose with plenty of sweetly floral perfume, lightly peppery strawberries and red to dark cherries. The palate holds a swathe of fine, freshly layered tannin and a succulent, long and juicy finish. Drink or hold.
