Etude’s Heirloom Pinot Noir, produced from several heirloom selections of the variety, is dedicated to the celebration and preservation of plant diversity. It exemplifies the singular, superior wines – unusually expressive, concentrated and pure – that issue from original varieties or vine selections chosen for the inherent wine quality they produce.
“Offers an elegant texture, with racy flavors of red berry, plum and currant that are backed by glistening acidity. Minerally midpalate, leading to a long, refreshing finish that features light forest floor and wet earth notes. Drink now through 2025." - Kim Marcus, June 2020
"Medium ruby-purple colored, the 2017 Pinot Noir Heirloom bursts from the glass with notes of warm black cherries, mulberries and boysenberries plus touches of candied violets, red roses, Ceylon tea and dried leaves. Medium-bodied, the palate has a solid foundation for firm, grainy tannins and racy acidity supporting the muscular black fruits, finishing long and layered. 484 cases were made.” - Lisa Perrotti-Brown, August 13th, 2020
"This has a creamy texture to it with lemon rind to the dried-strawberry flavors. Medium to full body. Medium, round tannins and a juicy finish. Always classic quality. Drink now or hold.” - James Suckling
Elegant and impressively well-structured, the 2017 Heirloom Pinot Noir is beautifully balanced. Its welcoming tannins, bright acidity, aromas and flavors delicately entwine notes of cola, orange pekoe tea, forest floor, black cherry, interwoven with a hint of minerality on the finish. With a true buoyancy on the palate, this wine presents great structure, soft tannins and vivid acidity.
Overall, 2017 proved to be a slightly smaller yielding vintage but one of exceptional quality. A brief period of warm weather occurred during Labor Day weekend which accelerated the harvest in some areas. Temperatures subsided just when we needed and the fruit was allowed to mature and ripen perfectly on the vines before harvest officially began. Overall, a quick and intense harvest, with althea fruit picked within two to three weeks, but the quality of the vintage shows great flavor intensity, perfect ripening and maturity, lovely balance and complexity.
The grapes were handpicked at night to preserve freshness and acidity. Then placed in open top fermenters for 3-5 days of cold maceration followed by fermentation. Some 20% of the fruit stayed whole-cluster during fermentation to add further complexity, buoyancy of aromatics and structure and refinement. Punch downs were performed during the early stages of fermentation with the extraction becoming gentler as the wine followed an extended maceration to enhance richness and mouthfeel. The wine was lightly pressed into small French oak barrels and rested 14 months. The wine was bottled without fining or filtration.
For more than a decade Jon has fashioned Etude wines with a simple creed. Inspired winegrowing diminishes the need for a winemaker to intervene in the cellar. Whether sourcing from the estate Grace Benoist Ranch in Sonoma's Los Carneros, or vineyards like Fiddlestix and North Canyon in famed growing regions of California's Central Coast, his focus is on coaxing the very best from the vineyard. It shows in every glass of Etude.
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