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2013 Pinot Blanc
Tasting Notes

2013 Pinot Blanc

Director of Winemaking Dave Nagengast describes Pinot Blanc as “the white wine for red wine drinkers”. With more weight than most other white varietals, it is opulent, round and creamy, yet finishes with a bright acidity. For such a cool, intriguing wine, why aren’t there more Pinot Blancs out there? For starters, it’s persnickety in the vineyard and low-yielding. It’s the genetic cousin of Pinot Gris, which is a genetic mutation of Pinot Noir, which is quite a capricious varietal. In a world of Chardonnays and Pinot Grigios, Pinot Blanc is the phantom wine, hard to find and truly a niche wine. Our 2013 Pinot Blanc overflows with pear and melon flavors, alongside lemon and mandarin orange characteristics. A full mouthfeel and a lingering, elegant finish of vanilla and caramel make this a superb wine to enhance your table. Pair it with shrimp scampi, grilled scallops, or pasta in a lemon or butter sauce for a sublime match.
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Greenfield, with its windy, maritime climate, is ideally situated for the cool-climate loving Pinot Blanc. The cool afternoon breezes keep heat stress at bay, an absolute necessity for top quality PB, and the long growing season allows the fruit to reach optimum flavor development on the vine, while maintaining the crisp acidity. The site we chose for our Pinot Blanc is Block E-3 of our Mesa del Rio Vineyard, an alluvial fan with gentle slopes, excellent air flow, and a distinctive, shaly soil. The 2013 growing season was about as perfect as a winemaker could wish – mild temperatures throughout the spring, a warm but not overly hot summer, and sunny conditions that held until the last grape was picked. On the heels of an excellent 2012 vintage, it exceeded our expectations in every way and was an ideal year for our distinctive Pinot Blanc.
The grapes were hand-sorted and picked into half-ton bins. Upon delivery to the winery, the grapes were gently whole cluster pressed to prevent oxidation and avoid extraction of any harsh tannins. The juice was then racked clean to barrels for fermentation. Barrel fermentations warm up to high temperatures compared to stainless steel fermentations. This helps extract more oak tannins from the barrels, adding roundness and a fuller mouthfeel to the wine. The wine was aged for 10 months in 100% barrels comprised of 20% new oak, with a blend of 50% French, 30% Hungarian and 20% American.
Varietal Composition
100% Pinot Blanc
100% Mesa del Rio
Harvest Date
October 10, 2013
Harvest Brix
Alcohol %
10 months in a mix of 50% French oak, 30% Hungarian oak and 20% American oak of which 20% of the barrels were new
Cases Produced
Bottling Date
August 6, 2014