Husch Vineyards Anderson Valley Pinot Noir 2021 Red Wine

Husch Vineyards Anderson Valley Pinot Noir 2021

Husch is the oldest winery in the bucolic Anderson Valley. Founded in 1971, it’s still a family-run winery to this day. Their winemaking is superb, vintage after vintage. The delicious 2021 Pinot Noir is a wonderful expression of the region, with lots of spice, earth and fruit, and a great value too! – Wine Factor

FROM THE WINERY

History

In 1971, when Husch planted the first Pinot vines in the Anderson Valley, many naysayers thought red grapes were a losing proposition for the region. History has since proven that the warm days and cool, foggy nights are near perfect for ripening world-class Pinot Noir, and other vineyards soon followed the Husch lead.

Winemaking

Our Pinot Noir harvest started in the early hours of August 28th and we continued picking fruit at optimal ripeness over the next month. Once in the winery, the grapes were fermented in small, open-top fermenters. These lots were punched down 2 - 3 times per day to help release heat as well as extract color, flavor and tannin. About 10% of this blend was whole cluster, a process in which stems are left attached to the berries. We find that this stem inclusion in the ferment adds complexity and character to the finished wine. The lots were gently pressed, aged nine months in French oak barrels, and thoughtfully blended for balance and purity.

Tasting Notes

Lush and expressive, our 2021 Anderson Valley Pinot Noir showcases this Valley’s great fruit. As you bring your nose to the glass, the rich aromas of bing cherry, clove, vanilla and forest floor convince you to give it a taste. The palate matches the bouquet, with accentuated notes of red fruit and baking spices. With silky tannins and bright acidity, this wine is lovely on its own or can be comfortably paired with pork tenderloin, mushroom ravioli, chicken fricassée, or creamy cheeses.

Appellation:  Anderson Valley
Sugar at harvest:  23.2° - 27.4° Brix
Fermentation:  ¾-ton open top fermenters
Harvest dates:  August 28 - September 28
Maturation:  9 months in barrel (24% new)
Titratable acid:  5.6 g/L
Alcohol:  13.9%    
pH:  3.6
Cases produced:  3,683