We tasted this on 10/30/17, and man was it cool. Mushrooms, dried herbs, and pluots on the nose. The mouth was all salty, savory, and sour cherry.
This is our first vintage of Pinot Noir for Muni.
It is made from fruit from the very cool Santa Rita Hills region near Lompoc. This place barely makes it to 80 degrees in the summer time. We sourced the grapes from two different ranches - three barrels of wine were made from the Mormann Vineyard which is right behind Clos Pepe. One barrel in the blend was made from fruit from the Rita’s Crown Vineyard perched up above Seasmoke.
This wine shows its cool climate. It is very low in alcohol, full of juicy, mouth watering acidity and cool bright fruit. That one barrel from Rita’s adds a black cherry character and more concentration to the lighter raspberry fruit from Mormann Vyd.
We fermented the wine with about 10% whole clusters to add aromatic complexity and some tannin structure. The result is a wine that is fresh, bright, and popping with flavor right now, but will become more interesting with another couple years in the bottle.
I am really pleased with how this wine shaped up, and I hope you are too!