2018 Gary Farrell Pinot Noir Gap's Crown Vineyard

Full bottle 1,445 g. Clones 777 and 667. Budbreak late March, bloom late May, harvested 30   August to 29   September. 66% destemmed. Chilled to 45 °F and cold-soaked for 5 days, 2–3 punchdowns per day during fermentation. 10–15 days of extended maceration. Pressed, inoculated for malolactic conversion, and put in French oak barrels, 40% new. Aged 15 months. TA 7.6 g/l, pH 3.19. 666 cases produced. Tasted blind. Tart red cherry and a subtle earthiness. Not incredibly expressive on the nose. Feels light-bodied and watery despite 14.1% alcohol. Laser-sharp acidity. (SCJ)