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VINEYARD

The Baxters meticulously manage every aspect of his one-acre vineyard, from pruning to picking. Situated northwest of Boonville nestled against the cool western hills, the vines take advantage of the cool morning sun, while avoiding the harsh afternoon heat.  This allows the grapes to ripen slowly and avoid the sunburn and rapid ripening common during the late summer heat spikes.   The rich alluvial soils and naturally low yields of 1.9 tons per acre produce a focused and intense expression of Pinot Noir.

METHOD

This wine is made using old world methods and a completely natural approach to vinification.  Harvest by hand on September 21st, and fermented (10% whole cluster) in a small open-top tank using native yeast.  After a 5-day cold soak, the grapes were punched down by hand for 18 days, then pressed in a basket press.  The wine is aged for 20 months in neutral French oak barrels before bottling. 

WINE

The Pommard clone performs especially well in cooler appellations, exhibiting a wide range of flavors and aromas - from the everyday to the exotic. Scents of fresh raspberry, caramel and toasted almonds dominate the nose.  On the palate, earthy flavors of forest-floor, mushroom, bramble and plum lend complexity and are balanced by elegant tones of tamarind, cola and fresh juicy cherry.  Subtle tannins evoke flavors of dusty black tea that combine with bright cherry to provide a lingering finish.


GROWER:  Baxter Winery                                                              YEAST:   Native/Natural

APPELLATION:   Anderson Valley                                                                        PH:   3.68

LOCATION:   Northwest of Boonville                                                                       TA:   .59

SELECTION:   Pommard 5                                  MATURATION:   Neutral French Barrels

VINEYARD AGE:   Planted in 1999                                             BLEND:   100% Pommard

SOIL TYPE:   Aluvial Gravel Loam                                                         ALCOHOL:   14.7%

HARVEST DATE:    September 21                                           PRODUCTION:   110 Cases

                          FERMENTATION: Whole Berry                                    


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