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2018 FEL Pinot Noir, Wendling Vineyard

2018 FEL Pinot Noir, Wendling Vineyard
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$65.00
 
SKU: 18PNW0

Wendling Vineyard is owned and farmed by Paul Ardzrooni, whose vineyard management company farms many of the most acclaimed vineyards in Anderson Valley including our own Savoy Vineyard. Located in the deepest end of the “Deep End,” Wendling is the last vineyard before the valley closes and the Navarro River meanders a last few miles to the Mendocino Coast. Perched on a steep east facing hillside that protects the vines from the relentless cooling of the ocean’s onshore. Wendling is a meticulously farmed vineyard and produces wines of great depth and concentration. This wine is made of a blend of clones including several Dijon selections, Pommard, and a Selection Massale of cuttings recently brought over from Burgundy.

 

Wine Specs
Vintage
2018
Varietal
Pinot Noir
Appellation
Anderson Valley
Vineyard Designation
Wendling Vineyard
Bottling Date
February 28, 2020
Alcohol %
14.5
Wine Profile
Tasting Notes
Wendling Pinot Noir is a lovely blend of dark fruit aromatics: blackberry, date, and cassis. The palate has excellent texture and weight, with velvety tannins and considerable power, brightened by spicy cinnamon, cacao, and truffle.
Vineyard Notes
Wendling Vineyard is owned and farmed by Paul Ardzrooni, whose vineyard management company farms many of the most acclaimed vineyards in Anderson Valley including our own Savoy Vineyard. Located in the deepest end of the “Deep End,” Wendling is the last vineyard before the valley closes and the Navarro River meanders a last few miles to the Mendocino Coast. Perched on a steep east facing hillside that protects the vines from the relentless cooling of the ocean’s onshore. Wendling is a meticulously farmed vineyard and produces wines of great depth and concentration. This wine is made of a blend of clones including several Dijon selections, Pommard, and a Selection Massale of cuttings recently brought over from Burgundy.
Production Notes
The fruit was harvested on September 28th at an average of 24.8° Brix. It then went through a five-day cold soak at 50°F, a nine-day primary fermentation, peaking between 90 and 94°F, and a five-day extended maceration. The wine was aged sixteen months in 60-gallon French oak barrels, 28% of which were new. Coopers include Sirugue and Quintessence.
Production
153 cases
Other Notes
153 cases