2000 Van der Kamp Pinot Noir
Tasting Notes
Aromas of pie cherry and violets are pure, clean, and delineated. In the background subtle hints of blueberry, cranberry, plum, and allspice play a supporting role. The structure of this wine demands attention, clearly not yielding all of its riches and suggesting that the best drinking is yet to come. Enjoy now or cellar for 1-3+ years to see what more this wine has to reveal. Once again, the intense perfume of this special vineyard leaves no doubt as to its varietal identity and origins. What else could it be but mountain Pinot Noir from mature vines and distinctive terroir?
Vineyard
This special site is an oasis above the fog high on the north-facing slope of Sonoma Mountain. The Van der Kamp family put great pride in growing grapes of highest quality that reflect the distinctive character of their unique terroir. Soils are generally rocky and well drained with the normal moderate variation in clay-loam content that is common throughout Sonoma County. This vintage was completely dry-farmed.
- Vine Age: 1950-51 in the oldest block; late '60s to early '70s for the vertically trellised (VSP) block.
- Clones: Unknown in the oldest block; Martini selection in the VSP block.
- Harvest: Late September to mid-October.
Winemaking
As in '99 the Old Vine block yielded fruit with much firmer tannins than the VSP section. Nonetheless, the cold soak time on both was approximately the same at 5 days. Punchdown frequency was reduced this year both during the cold soak period and during active fermentation. Fermentations were encouraged to peak hot (33° C) and were both warmed back up (27° C) during the last 48 hours before draining and pressing. The Old Vine fruit was kept on the skins 18 days at which time tannin balance was considered optimal. Total skin contact was less on the VSP (15 days) to emphasize purity of aromatics and contribute roundness on the palate. Both were gently basket pressed with rigorous press cuts that were aged separately then selectively reincorporated into the final blend. Barrel aging was intentionally on full fermentation lees to further increase mid-palate richness. The blend was assembled just before bottling by gentle inert gas racking direct from the barrels.
- Yeast / ML: 100% native yeast & malolatic fermentations.
- Cooperage: 40% new oak, 60% once used; primarily Remond & François Freres from the Troncais and Allier forests.
- Total time in barrel: 9 months
Final bottling technical information
- pH: 3.61
- TA: 0.62 g/100ml
- 14.2% alcohol
- Residual sugar: 0.027 g/100ml