Loading... Please wait...

Saxon Brown Ferrington Vineyard Pinot Noir 2013 Red Wine

Retail Price:
$45.00
Your Price:
$35.99 (You save $9.01)
Brand:
Availability:
In Stock
Current Stock:
8
Quantity:

Product Description

Saxon Brown Ferrington Vineyard Pinot Noir 2013

Anderson Valley, CA

We at Wine Factor have great respect for Saxon Brown's winemaker Jeff Gaffner. It seems every wine he makes is just delicious! The 2013 Ferrington Pinot is one of his finest, if you ask us. It's extremely hard to find (only 197 cases produced!). We're excited to offer it to you, and we feel confident that you'll love it too!

For his own Saxon Brown label, respected consulting winemaker Jeff Gaffner draws on his relationships with top Napa and Sonoma growers to showcase his favorite vineyard “finds” including: Durell ( Sonoma County), Sangiacomo Green Acres (Carneros-Sonoma), Hyde (Carneros-Napa), Sangiacomo Roberts Road, Gap’s Crown (Sonoma Coast), Ferrington (Anderson Valley) and Rosella’s (Santa Lucia Highlands) vineyards.

Considered one of California’s top Pinot Noir vineyards, Ferrington is located in the heart of Anderson Valley, just outside the small town of Booneville. The vineyard was first planted in 1969 on a gently sloping, south-facing site noted for its decomposed sandstone and clay. Ferrington’s rocky soils and multiple clones produce very low yields of complexly flavored Pinot Noir.

Meticulous field work followed by gentle vinification and extended barrel and bottle aging are the hallmarks of Saxon Brown wines, which focus on site expression, elegant structure, food-worthy balance and ageability. This Pinot Noir will age beautifully for many years to come!

Winemaking:

Our Ferrington Vineyard Pinot Noir was harvested in the early morning and transported immediately to the winery, where the grapes were de-stemmed into small open top tanks for three days of cold soak at approximately 45F. The must was allowed to warm and start fermentation, at which point we added a low rate of RC212 Burgundy yeast and began punch downs three to five times daily. Once fermentation was completed, the wine was pressed to 50% new French oak barrels for secondary malolactic fermentation and settling. After a total of 11 months in barrel, the wine was bottled unfined.

Aging: 11 months in 50% new French oak barrels 

Case Production:  197 cases                                

Bottled Date:  Aug. 21, 2014          

Harvest Date:   September 14, 2013               

Alc: 14.6%

Brix at Harvest: 24.8                                        

TA: 5.9

Clone: Pommard, 777, 667, 115     

pH:  3.5

 

 

Write your own product review

Product Reviews

This product hasn't received any reviews yet. Be the first to review this product!