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2013 Pinot Noir ~ Clone 667 Reserve
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Tasting Notes

2013 Pinot Noir ~ Clone 667 Reserve

Our Clone Series was created to highlight the nuances that each Pinot Noir clone presents. What do we mean by “clone”? Grapevines in general, and Pinot Noir vines in particular, are genetically unstable and can mutate slightly over time. Each grape variety is actually made up of many subtypes, called clones.  These clones can result in different flavors, intensity, color, etc. At Scheid Vineyards, we grow 20 different clones of Pinot Noir. Clone 667 is one of the Dijon clones, so named because of the return address on the shipping container that held the original imported cuttings from Burgundy. It is characterized by small berries, which results in a more intense color than many Pinot Noirs, and good tannin structure suitable for aging. Winemaker Dave Nagengast has crafted an intense wine that is also elegant and refined. This single clone, single vineyard bottling from the Viento Vineyard, our Dijon clone 667 bottling displays characteristic dark color, elegant bouquet, silky texture, and ripe, lavish fruit.

 
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$65.00
 
SKU: 13SVP67RMOE2
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$780.00
/ Case of 12
 
Vineyard
Viento, which means wind in Spanish, is a vineyard that represents Pinot heaven. Its morning fogs, cool winds and longer-than-average growing season translate into intense fruit flavors and excellent varietal character. And we’ve been blown away by the block that is planted to Clone 667. It presents a perfect balance of tannin, acidity and intense black fruit that truly captures the beauty of Pinot Noir. 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. In fact, Wine Spectator ranked the 2013 vintage for Monterey a 91-94, the highest ranking in the state.
Winemaking
The grapes were handpicked and destemmed into small fermentation bins and allowed to cold soak for three days. Cold soaks are used to help stabilize color and enhance flavor. The juice was then fermented in small lots in open top fermenters and punched down three times a day at the height of fermentation to gently increase extraction of color and phenolic compounds. The must was drained, pressed to stainless steel tanks and, after settling the heavy solids, the juice was racked clean to barrels for secondary fermentation and storage. Aged for 22 months in four French oak barrels, the wine was bottled without fining or filtration, to preserve the delicate aromatics and rich mouthfeel. After bottling, the wine was laid down for an additional 20 months prior to release.
Varietal Composition
100% Pinot Noir
Vineyard
Viento Vineyard
Harvest Date
September 5, 2013
Harvest Brix
23.1°
Appellation
Monterey
Alcohol %
15.0
pH
3.31
Aging
100% French Oak
Cases Produced
81
Bottling Date
August 15, 2015