Sanctuary Santa Maria Valley Pinot Noir 2006

Sanctuary Santa Maria Valley Pinot Noir
2006 Vintage
Notes on the Vintage from Winemaker Dennis Martin

The growing season continued the drought that has been common in the past several vintages, with no major impact to our fruit, which was harvested in two different picks. The younger vines from Blocks G and Q came first on September 20 at an average Brix of 24.5. Older vines from Blocks G, Q and N were harvested on October 2 at the same sugar level. We pick fruit early each day into small bins. A cold soak at 50 degrees Fahrenheit for an average of four days deepens color.

We ferment a portion of this wine in open-top French oak barrels. Just prior to crush, one picking tub of whole grapes is gently placed in the bottom of a barrel. After hand sorting and removing rollers from the crusher to allow the optimal amount of whole berries to be placed in each barrel, fermentation begins. We hand-punch down three times daily until dry, removing the juice and crushing the remaining pomace in our small basket press, then return the wine to the same barrel for secondary malolactic fermentation. Aging is in French oak, principally from cooper François Frères, in a combination of 65% new oak and the balance in twice-used barrels, including the barrels used for fermentation. We left the wine to age for a year, and then we selected the best lots for this vintage. The wine was not fined and had a light filtration at bottling.