2016 Martin Ray Hallberg Pinot Noir
Starting with the 2015 harvest, we were immensely grateful to be given the opportunity of
purchasing grapes from two blocks within the esteemed Hallberg Vineyard, along the
southern edge of the Green Valley AVA. As with our first vintage in 2015 with this fruit, we
give ample credit to the impeccable farming and near-perfect pick-dates of our two chosen
clones, in the resulting appeal and elegance of this wine.
Much to the delight of both grape growers and winemakers, the 2016 vintage carried through from beginning to end, with ideal conditions and ideal results. Long-awaited rainfall during the winter and early spring replenished desperate reservoirs and ground water, easing the concerns generated by several years’ worth of drought conditions. The summer was kind, with only a few heat spikes, which then carried over into a true Indian Summer; keeping daytime temperatures above normal, and the mornings foggy and cool throughout the peak month of September, permitting us to take our time in evaluating and calling picks at their optimal maturity. Nature patiently waited for us to bring in our final
lots before returning with the rain that has traditionally been the signal for the end of the harvest season. Harvested September 7th.
Two clones were chosen as the base of this wine. They were picked about 10 days apart and fermented separately in our small 4-ton open top fermenters. Each was fermented with native yeast at warm temperatures in order to take full advantage of the clones’ natural depth and character. They were basket pressed and aged separately for 12 months in 40% new French oak chosen for its contribution to the fruit’s natural spice and fruit profile.
This wine is an ideal example of what Green Valley Pinot Noirs have to offer. This wine is delicate, but with a plush body, and overflowing with notes of tart cranberry, fresh pomegranate, bing cherry and wet earth. There is a perceived, fruit-driven sweetness through-out, carried by the round body, crisp edges, and silky tannins that end with hints of baking spices.