R. STUART & CO. DUX VINEYARD PINOT NOIR

COLORS
ruby with a hint of garnet
 
AROMAS
crushed boysenberries and blackberries, roses, pomegranate, fresh leather, and black tea
 
FLAVORS
black tea, huckleberry, pomegranate, orange peel, pink peppercorn
 
STRUCTURE
bright acid at the beginning, medium weight on the mid-palate with a subtle finish

 
Food Pairing Ideas
  • Pasta with Turkish Style Lamb
  • Grilled Paella
  • Burrata with Grilled Crostini
POLPETTE DO TACCHINIO
We watch the vineyards particularly closely in the last month before harvest. We make our picking decisions based primarily on flavor, although of course we consider acid, ph, TA and brix. We taste the fruit every week and as we get closer, sometimes every day. When we decide the flavors are right, we call for the pick. The fruit comes in from the vineyard and the first thing we do is destem – without crushing – into small one-ton fermenters. We use natural proprietary yeast, which we’ve cultured for weeks from the vineyard samples. Including strains from our many vineyards in the yeast gives the wine welcome complexity, just like with a blended Pinot. Later in the fermentation process we delestage The result is large, soft tannins – which are just the kind we like. After delestage, we press off the juice and let it settle for before barreling. We rarely use new oak in our cellar, as we much prefer the gentle aging achieved with neutral French oak. Our goal for each wine is to have just the right amount of soft tannins, balanced with luscious fruit and bright acidity.
 
TECH SPECS:

Ale: I4%, TA: 5.7 g/L,
pH: 3.46, RS: <0.2%

COMPOSITION:

100% Pinot Noir

CASES PRODUCED:

100

2018 DUX VINEYARD PINOT NOIR

$55/bottle

Wine Club members enjoy 15% to 20% Savings

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DUX VINEYARD INFORMATION

 
APPELLATION
Dundee Hills AVA
 
COMPOSITION
100% Pinot Noir (60% Wadenswil and 40% Pommard)
 
VINEYARDS
Dux Vineyard
 
ELEVATION
400 ft
 
SOIL
Jory
 
PERSPECTIVE
South facing