2014 Vinum Ferus Pinot Noir: Panem et Circenses

2014 Vinum Ferus Pinot Noir: Panem et Circenses

60.00

*Only 5 bottles left

Silky. Seductive. Gravelly. On the opposite spectrum from the “high-octane” New World wines. Made in a very unique way. It possesses the gorgeous typicity of an Oregon pinot noir with truffles, deep tilled earth and forest floor. The minerality that is enhanced from the 100% whole cluster is reminiscent of a gravel road after a rain. Plump black cherries and figs combine with delicious, warm spices (not from new oak, as there was none, but from the earth and grapes only).

Only 41 cases were made, and in a quite unique way that makes this wine pleasing to drink already. It's completely sourced from a single, LIVE certified vineyard in the Chehalem Mountains AVA that boasts Laurelwood soil.

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   The pinot noir grapes were picked on September 23, 2014 from the La Cantera vineyard, which is in the sub-AVA of Chehalem Mountains AVA in the Willamette Valley. The soil is Laurelwood, which is a soil created from a torrential wind storm that blew fiercely through the valley a few thousand years ago. The clone is Hanzell, which I had never worked with before, but I like because of the purity of the fruit and the ability to showcase the soil. There was a very light sorting done because of the superb quality of the vintage. I then stepped on the grapes with my feet (pigeage a pied) to gently break open the clusters. I added a minute 5g/hL of yeast just as a safety net. A “compressor” welded by my husband, Mark was then secured (semi-ghetto this year, with Bessie clamps) on top of the 1/2 ton picking bin, that was used as the fermentation vessel. Once the clamps were in place, I placed it in the cold room for a long, slow fermentation and did... nothing. The beauty of nothing. Other than daily Brix check and tasting, of course. In the CHAOS of harvest, the ability to do nothing is more precious than gold. There were no punch downs, no pump-overs. Zilch.

   For three weeks it fermented. I finally took the compressor off and found entire unscathed clusters! The highest temp reached was 70 F, which explains the lighter body.

To answer your question: yes, carbonic maceration occurred, and is still slightly evident in the final wine.

   It was racked to barrel in late October and topped every three weeks or so until late May when it was racked to a tank and allowed to settle. It is 100% through malo-lactic fermentation, and it was not sulfured until it was racked out. The wine is UNFINED and UNFILTERED.