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2021 Pinot Noir Clone 777 Reserve
NEW RELEASE

2021 Pinot Noir Clone 777 Reserve
Wine Specs
Vintage
2021
Varietal
Pinot Noir ~ Clone 777 Reserve
Appellation
Monterey
Vineyard
Viento
Harvest Date
Nov 6, 2021
pH
3.79
Aging
100% French oak, 13% new, 16 months
Bottling Date
Apr 18, 2023
Alcohol %
14.4
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In Stock
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$75.00
 
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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 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 777 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.

The 777 clone of Pinot Noir is characterized by small berries, which result in a more intense style of Pinot Noir and good tannin structure suitable for aging. Our 2021 vintage is deep, elegant and complex, with aromas of ripe cherry, cranberry and raspberry.  The palate is a flavor party of juicy red and dark berry fruits with a savory complexity framed by silky tannins, culminating in a lingering finish.

Wine Specs
Vintage
2021
Varietal
Pinot Noir ~ Clone 777 Reserve
Appellation
Monterey
Vineyard
Viento
Harvest Date
Nov 6, 2021
pH
3.79
Aging
100% French oak, 13% new, 16 months
Bottling Date
Apr 18, 2023
Alcohol %
14.4
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 777. 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 18 months in barrel, the wine was bottled without fining or filtration to preserve the delicate aromatics and rich mouthfeel.
Cases Produced
189