2012 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

Grapes arrived on September 7th at 25 Brix. Grapes were destemmed to tank and fermented for 14 days. It was pressed to tank, then put to 10 French oak barrels, 4 new. The wine finished malolactic fermentation 12 weeks later and sulphites were added. Aged for 11 months in oak and bottled unfined and unfiltered using gravity flow on September 5, 2013.

Winemaker's Notes

Showing the classic earthiness, mushroom and forest floor mixed with dark fruit characters, ripe cherry, blackberry and boysenberry. Light texture on the palate with deep flavors through to finish.