2011 Paul Mathew Pinot Noir
Ruxton Vineyard

Winemaking Philosophy

I am committed to low input winemaking utilizing uninoculated primary fermentation and malolactic fermentation. Low input winemaking also includes gravity flow movements of wine, minimal acid adjustments, minimal SO2 additions, racking only once in barrel, no fining and no filtering when possible. This process is much slower and more time consuming but produces wine lush on the palate with seamless flavors.

Vineyards

The Ruxton Vineyard is located at the western edge of the Green Valley Appellation overlooking the Santa Rosa Plain with the Mayaccamma Mountains as a back drop. This east facing vineyard gets plenty of sun with it’s elevation on the ridge line, usually above the fog. The Gold Ridge soil and moderate slope keep yields down and quality up. Dijon Clones 667, 777, and 115 are planted in this two acre block. The wines from this vineyard have black fruits, baking spices, and mushroom earthiness, with rich texture.

Winemaking

The Vineyard was picked September 21st, the lastest this vineyards has ever been picked. The grapes came in warm so we went right to a native ferment which lasted 10 days, pressed to barrel October 1st. This wine was the exception to the vintage having 14.7% Alcohol. Our only wine in 2011 higher than 14%.

Winemaker's Notes

This wine tasted like fresh blackberry juice the entire time in barrel, very intense. We decided to go with lots of new oak to match the intensity of the wine with four of the seven barrels new French oak. This was our lowest yield ever from Ruxton with only 1.5 tons per acre. The wine is very rich with creamy oak and vanilla flavors.