Dragonette Cellars Duvarita Vineyard Pinot Noir 2015 Red Wine
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Dragonette Cellars Duvarita Vineyard Pinot Noir 2015
Santa Barbara County, CA
95 pts. Wine Enthusiast!
When we visited Dragonette Cellars' tasting room, we were VERY impressed with all their wines. But the Duvarita Vineyard Pinot really stood out for us - this was a vineyard we had not heard of, and the flavor was exceptional! The next day we set out to find this special vineyard, nestled between the very northwestern edge of the Sta. Rita Hills AVA and the town of Lompoc, next to the old Mission. Talk about a cold, foggy location! Just what the doctor ordered for growing great Pinot Noir! Dragonette does a wonderful job with the grapes from this small (25 acres) organic, biodynamic vineyard. We HIGHLY recommend this wine for all Pinot Noir lovers!
Duvarita vineyard is located in Santa Barbara County, west of the Sta. Rita Hills.
The vineyard lies on gentle, south-facing slopes of almost pure sand. As of 2013,
the vineyard has been farmed biodynamically, and it will be certified b Demeter
as of the 2016 harvest. The low vigor soils, small canopy and a low fruit zone
combine to make this one of the earliest ripening vineyards we farm. The small
clusters here give wines that are lean and elegant, with terrific intensity, stony
minerality, and a firm Pommard-like edge of red fruits, earth and herbs.
2015 was the last year of a record breaking 3-4 year period of extreme drought.
Partially as a result, the vines broke bud in very early March under warm conditions
which lasted into April. However, a very cool and windy May resulted in very poor
set; with crop levels reduced significantly (although Radian’s very low yields are
typical). What little fruit was on the vine received all the plants’ energy through
very warm to hot temperatures in June, July and right up until harvest, which
commenced as early as the very beginning of August. Harvest was conducted under
somewhat rapid (and thus tricky) conditions, but the fruit that was picked was of
truly outstanding quality; with incredible depth and concentration. The wines will
be impressive in their youth but should age extremely well on the strength of the
great underlying material.
We schedule all picks for early morning (or night) harvest, and we personally hand
sort clusters in the field. We process the fruit within hours, destemming whole
berry, without crushing. We cold soak the grapes for 4 to 7 days before permitting
fermentation to commence with native yeasts (sometimes assisted with commercial
yeasts) and temperature control. At dryness, free run juice is drained directly to
new and used French oak barrels and the remaining berries gently pressed
separately. The wines are aged on their lees, without racking, before rigorous
selection and blending, then bottling without fining or filtration.
CLONES: 113, 115 & 777
1.24- 1.7 Tons per Acre
1.5 Ton, open top fermenters
13% whole clusters
4-7 Day cold soak
18 Months on the lees
French Oak Barrels
January 12, 2017 (unfiltered)
CASES PRODUCED: 140