Below you will find the recipe's for our 2007 wines that we mapped out earlier this year. We'll be adding more detail about what actually went down once the fruit started on its journey to becoming luschious wine. There will more detail about the vineyards soon too, either here on this page, or, on a new one.
2007 Hein Family Vineyard Pinot Noir - Anderson Valley
- Hand Picked and Hand Sorted Fruit
- Target Alcohol Level: 14.0% - 14.4%, Max 14.5%
- 3-5 Day Cold Soak
- 100% Destem
- 100% Whole Berry
- Target Fermentation Temperature: Cool ( 24C - 29C ) ( 77F - 84F )
- 3/4 Ton Open-Top Fermentor
- Native Yeast
- Hand Punch Downs 2x - 3x Per Day
- No Saignee
- Free Run Press Fraction Target: 80/20
- No Fining or Filtering
- Barrel: 33% Zebra - Francois Freres - Medium Toast
- Aging: 10 Months
2007 Alder Springs Chardonnay - Mendocino
- Hand Picked and Hand Sorted Fruit
- 100% Whole Cluster
- Target Fermentation Temperature: Cold ( 10C - 13C ) ( 50F - 55F )
- Fermentor: Oak Barrel
- Native Yeast
- Cold Stabalization
- No Fining or Filtering
- Barrel: 50% Zebra - Francois Freres - Medium Toast
- Aging: 9 Months
