Dalardi Vineyard is a vineyard we first discovered in 2017, harvesting the first crop that year. It’s a newer vineyard planted on a hilltop 1600’ above the village of Soquel, with panoramic ocean views from every vine row. The mountain is thick with redwoods until the very top, where the vineyard sits ringed with oak trees looking down over the tops of redwoods, to the fog that sits over the ocean 1600’ below.
In 2018 Dalardi Vineyard made up the red fruit core of our Integrato Pinot Noir. The vineyard’s signature is a candied red fruit aspect— think along the lines of cherry Jolly Ranchers (!), with hints of lemon pith and Roobios tea leading into some subtle wafts of redwood bark.
- Hand harvested at 21.0 - 24.1º brix.
- 100% destemmed.
- Clones: Swan, 667.
- Aged 10 months on the lees in French oak, 30% new.
- 4 barrels produced.
- Coopers: TN Coopers, Ermitage, Billon.
- Yeast: Native, BRG, AMH, RC212.
- pH 3.57. TA 6.8g/L
- Alcohol 13.2%.
100% destemmed to 1.5 ton Macrobin 48 fermenters. 10% saignee. 3 day cold soak at 40º, then allowed to gradually warm up until a native fermentation began. One fermenter was allowed to finish on the native yeast, and others were inoculated with selected yeasts at +/-20º brix. Hand punch downs 1x-2x per day. Pressed to tank at 2-4º brix, settled one day and barreled down. Half of the barrels were inoculated with PN4 malolactic culture, and the others underwent native malolactic fermentation. Batonnage every 2 weeks for 3 months. Racked-and-returned once in early May of 2020, then racked to the bottling tank in July. Bottled unfined and unfiltered in mid-July.
Not yet reviewed.