Pinot Noir- Dutton Ranch Is In!

So, my third and final wine, the Dutton Ranch's Morelli Lane Pinot Noir was delivered today. It was our largest grapes day (around 8,000 lbs.) and I'm glad its over! The past 4 days have been really hot so I've been concerned about their condition. I'm happy to report that the 115 and Pommard clones look great!

2002 Eno: Pinot Noir- Dutton Ranch
The grapes were delivered to the winery around noon, about 1.5 hours later than planned. They were unloaded in the shady driveway protected with insulation on top.A total of 8 bins were delivered:

• Harrington- Got 5 waffle bins: (1) 115, (2) Pommard, and (2) Beringer.
• Eno- Got 3 waffle bins: (1) 115 and (2) Pommard.

Around 3 pm, Tom, James, Bryan, Terry, Rob, and Libby start to crush and destem. James and Terry did quality control- picking out any leaves or raisin clusters while Terry pitchforked the grapes into a picking bin. Once full, James and Terry dumped it into the crusher/destemmer. Then Libby picked out the thimble sized stems in the must to minimize the tannins. Later, when I arrived, I bucket transferred the must into the larger T-bins.

In the Burgundian tradition, I added about 40 lbs. of whole berry clusters in the Pommard T-Bin and 75 lbs. in the Pommard/115 T-Bin.

Initial Impressions

• Both clones were incredibly uniformly ripe.
• Very surprised with how high the sugars were- didn't taste exorbitantly high.
• When I bite the stems, they were not tannic. The seeds were crunchy and brown.
• Clusters had little to no bunch rot, some raisins. Picked relatively clean.
• James thought they were "better condition and taste than the 1999's";
• Should have picked the 115 a couple days earlier, with lower sugars and higher acids.
• Very excited that I have 2/3 Pommard and 1/3 115; because Pommard's numbers and flavor profile.

2002 Eno: Zinfandel- Teldeschi
Actively fermenting with an airborne yeast, probably from the surrounding bins inoculated with SYR yeast strain. After a punch down, I took numbers using a refractometer because the must was so soupy. But, as Tom has mentioned, using a refractometer is useless when there is alcohol. So the numbers were very approximate.

2002 Eno: Syrah- York
Since the wine is actively fermenting, I punched down and took numbers. The wine looks gorgeous with plumes of foam and a deep, napkin staining color.


Around 8 pm, I added two things that encourage malolactic fermentation: (1) packet of Viniflora Oneos and ~3 tbps. of Leucofood, its nutrient. I placed them in the right corner and tapped lightly.

I left exhausted and grubby around 8 pm. I can sleep better because all my grapes are in with no bad weather. Now, all my wines are busy turning themselves into wine. The next big thing in a couple of weeks will be-- pressing.