Skip to main content

2017 Pinot Noir Clone 667
NEW RELEASE

2017 Pinot Noir Clone 667
Wine Specs
Vintage
2017
Varietal
Pinot Noir ~ Clone 667 Reserve
Appellation
Monterey
Vineyard
Viento Vineyard
Harvest Date
Oct 3, 2017
pH
3.44
Aging
100% French oak, 20% new, 17 months
Bottling Date
May 17, 2019
Alcohol %
14.5
Download
In Stock
Add To Cart
$75.00
 
SKU: 17SVIP67RMON212

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 and color. 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 result in a more intense color than many Pinot Noirs, and good tannin structure suitable for aging. This single-clone bottling is an elegant and refined wine that displays dark color, elegant bouquet, silky texture, and ripe, lavish fruit.

Wine Specs
Vintage
2017
Varietal
Pinot Noir ~ Clone 667 Reserve
Appellation
Monterey
Vineyard
Viento Vineyard
Harvest Date
Oct 3, 2017
pH
3.44
Aging
100% French oak, 20% new, 17 months
Bottling Date
May 17, 2019
Alcohol %
14.5
Download
Wine Profile
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 (pun intended) 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.
Varietal Composition
100% Pinot Noir
Winemaking
The grapes were handpicked and destemmed into small open top fermenters. During fermentation the cap was punched down three times a day at the height of fermentation to gently increase extraction of color and phenolic compounds. After fermentation was finished, the must was drained and pressed to stainless steel tanks where the heavy solids were allowed to settle. The juice was then racked clean to 100% French oak cooperage for secondary fermentation and aging. After 17 months in barrel, the wine was bottled without fining or filtration to preserve the delicate aromatics and rich mouthfeel.
Cases Produced
217 six-packs