2016 Technical Specifications
Grape Varieties Pinot Noir
Region Anderson Valley
Fermentation Vessels Stainless-steel and wood fermenters
Pressing Method Generally Pressed At Dryness; The Portion Not Fermented As Whole Clusters Was Destemmed But Not Crushed
Indigenous Yeast Yes
Production Details The 2016 release comprised 653 cases. The producer's 2016 Pinot Noir protocol used night-harvested fruit arriving at approximately 50–60°F, native-yeast fermentation, punchdowns and pumpovers, and stainless-steel and wood fermenters. Wines were generally pressed at dryness without extended maceration. Some whole clusters were used, rarely exceeding 30% in bottled wines; the remainder was destemmed but not crushed. Vineyard-designated Pinot Noirs remained in barrel for approximately 14–17 months with approximately 20–25% new wood from Jacques Damy in Meursault plus trials from other coopers. The producer added “Block E” to this wine's label beginning with 2016.
Tasting Notes Cherry, earth, blackberry, huckleberry and confectionery notes; very fresh, bright aromas; mouthcoating tannins over a hidden, lush mid-palate
Sources: www.littorai.com ↗ · Compare this vintage
Producer Information
Website
Address
788 Gold Ridge Rd, Sebastopol, CA 95472
Phone
+1 (707) 823-9586
Email
Owner
Heidi &
Ted Lemon
Ted Lemon
Cellarmaster
Ted Lemon