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Pinot Noir, Mendocino Comptche, Father John W. - 2018

This rare cuvée comes from an ideally situated parcel that has been cultivated by the same family since 1870! Vinified from 100% whole bunches and matured in Burgundy barrels, this is a wine that is assertive, structured but with enormous finesse, reminiscent of a Gevrey-Chambertin Lavaux Saint-Jacques, for example. And, like this climate, only ageing will do it justice.
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Technique

Viticulture

This Pinot comes from an ungrafted vine from a Pommard clone. It is located 10 km from the sea, on the edge of an isolated valley, surrounded by redwoods and bordered by the River Albion, which provides an exceptional temperate climate.

Oenology

After manual harvesting, the grapes are macerated at low temperature for three days, then pumped over at a temperature limited to 25°. They are vatted in whole bunches. The wine is then aged for 11 months on the lees in French oak barrels of various origins with only 20% new wood. A single racking is carried out before bottling, which takes place without fining or ­filtration.

Suggestions for accompaniment

Salmis of guinea fowl - Poached Bresse poulard - Oven-roasted veal loin.

Domain
Nicholas Maloney is a true Petit Prince of Pinot Noir, who came up through the ranks in Burgundy and has made some of the most brilliant Pinot Noir wines we've ever seen and drunk from the USA, and more specifically from California.The son of winemakers from Sebastopol, in the heart of the Russian River Valley (a prime temperate zone near the Pacific, home to cult estates such as Kistler, Joseph Phelps, Littorai), he decided to take the plunge after accumulating experience in the great French vineyards. He created his own estate in 2010, buying grapes from small, well-located local winegrowers and scrupulously following his viticultural recommendations, but in the cellar, he reigns supreme, with a tried and tested approach: after manual harvesting, the grapes are macerated at a low temperature and then pumped up to a temperature limited to 25°. They are vatted with a maximum of whole bunches (40 to 100%). The wine is then aged for 11 months on the lees in French oak barrels with 0 to 20% new wood depending on the cuvée and terroir. A single racking is carried out before bottling, which is done without fining or filtration, in the traditional way. Greatly influenced by Burgundy, which he knows so well, he has established a philosophy that each wine produced here should be the purest and most exact reflection of its terroir and vintage. So, having unearthed new great terroirs,...
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