2011 was in many ways a repeat of the 2010 season, which was the coolest vintage we’ve seen in the Arroyo Seco appellation in the past decade. Moderate autumn weather allowed ample hang time, which enabled great flavor development with less sugar accumulation than in most years. This was ideal for expressing Pinot Noir varietal character with modest alcohol and nice acidity in the finished wine.
Falcon’s Perch Pinot Noir is produced from cool climate grapes grown in select vineyards within and surrounding the Arroyo Seco region of central Monterey County. This region has earned a well-deserved reputation for producing world-class Pinot Noir. Over the past decade, the introduction of Dijon clones of Pinot, along with the old standby Pommard clone, has dramatically increased the quality of the varietal here. These newer clones are the backbone of this release of Falcon’s Perch, named for the bird which has made its home in the lone pine tree among the vines, safeguarding the grapes from vertabrate pests while preserving the ecosystem’s natural balance.
|Origin:||Monterey County, California|
|Composition:||76% Pinot Noir, 24% Valdiguié|
|Total Acidity:||0.54 g/100ml|
|pH at Bottling:||3.79|
|Alcohol:||13.63% by volume|
|Residual Sugar:||0.4 g/100ml|
|Vinification:||Fermented as 6-ton and 12-ton lots in open-top punchdown tanks, 5 to 10 days with light pumpovers and daily punchdowns. Temperatures peaking at 95°F rendered a high, complex color in the wine.|
|Maturation:||Matured in stainless steel with a minimal fraction aged in French oak barrels|
|Harvest Dates:||September 26- November 9, 2011|
The 2011 Falcon’s Perch Pinot Noir is darker and denser than preceeding vintages, owing to the cool growing conditions that year. Aromas of cherry preserves, violet and crème brulée lead to a rich, soft palate. Acidity is clean and invites a wide range of food pairings.
-Steve Peck, Red Winemaker
Pairs well with pan-seared Ahi tuna with sesame, smoked salmon on savory crackers, or a cheese plate with Humboldt Fog.
WINE LIST DESCRIPTION
Aromas of cherry preserves, violet and crème brulée lead to a rich, soft palate.