Pinot Noir in Monterey County saw a wonderfully cool growing season that finished with a bang. Growing degree days were similar to 2007; well below the long-term average and just a touch warmer than the preceding cooler vintages of 2010 and 2011. We gladly avoided a frost scare that came just a week after bud break in early March. Our favorable weather through bloom at the end of May set our average crop size at just under 4 tons per acre for the Falcon’s Perch. Moderate daytime temperatures during veraison, between 75 and 85 degrees, bring out the best color development. This is exactly what occurred in the Monterey region in August of 2012. The textbook weather continued until Mother Nature decided it was time for us to pick and brought two days of over 100 degrees on October 1st and 2nd, breaking a 100 year temperature record. Harvest immediately went into full swing on our coveted crop and the 2012 Falcon’s Perch Pinot Noir is now showing rich, full structure with great aromatic development at bottling.
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 had 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, CA|
|Composition:||100% Pinot Noir|
|Harvest Date:||October 2 through 20, 2012|
|Cold Soak:||3 day cold soak prior to fermentation|
|Brix at Harvest:||26.5° Brix|
|Vinification:||Fermentation: Fermented as 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.|
|Malolactic: 100% ML, Viniflora Oenos|
|Maturation: Matured in stainless steel with a fraction aged in French oak barrels|
|Barrel Type: 15% in second fill French oak barrels|
|Bottling Chemistries:||PH: 3.76|
|Total Acidity: 0.70 g/100 ml|
|Alcohol: 13.66 % by volume|
|Residual Sugar: 0.3 g/100 ml|
|Cellaring:||Tannin stucture will soften in the first year along with the evolution of an aromatic bottle bouquet. Best between 2014 and 2016.|
The 2012 Falcon’s Perch Pinot Noir offers complex varietal aromas of cherry preserves, violets and dried herbs lifted by vanilla spice. Brushy red fruit on the palate finishes with talc and a touch of rhubarb pie. The fresh acidity invites a wide range of food pairings.
-Steve Peck, Red Winemaker
Delicious with classic Southern shrimp gumbo, smoked salmon on savory crackers, or a ripened goat cheese coated with ash.
WINE LIST DESCRIPTION
Varietal aromas of cherry preserves, dried herbs and violets lifted by vanilla spice.