Négociant 2014 Pinot Noir


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Varietal: Pinot Noir
Vintage: 2014
Alcohol: 13.8%
Blend: 100% Pinot Noir (blend of three Burgundy clones) from Anderson Valley
Cases Produced: 351
Wine Maker: Bob Pepi and Jeff Lenamon

Winemaker & Owner Bob Pepi says:  “Produced using three different co-fermented Burgundy clones from Anderson Valley, the 2014 Négociant Pinot Noir is medium-bodied with elegant balance and structure wonderfully married through from the entry to a long supple finish.”

Description: The aromas immediately please with both good intensity and complexity, having integrated notes of cherries, sage, fresh earthiness and hints of berries. The flavors that follow in this varietally-appropriate medium bodied wine that has elegant balance and structure are wonderfully married from entry through a long supple finish.

Winemakers Notes: This is the only wine I make under the Eponymous umbrella with a different brand because it is a partnership with a good friend, Jeff Lenamon, who enjoys a good bottle of Pinot Noir as much as I. As a winemaker for over 30 years and having helped make some exceptional Pinots I had been looking for just the right sight for Pinot grapes. We stumbled upon a wonderful vineyard in Anderson Valley which I have long thought of as one of the two best areas in California for making the style of Pinot Noir I particularly enjoy.

The name Negociant alludes to the long, successful search and discovery of a few great vineyards that has finally allowed us to make a Pinot of which we can be truly proud.

In 2014, we picked clones 777 (30%), 115 (40%), and 828 (30%) from three different vineyard blocks on the same day. Even though, or maybe because, the vineyards are situated in different sites on the property with different exposures and soils, we are generally able to pick all the same day at close enough to full maturity to co-ferment together. Immediately after destemming a saignee of about 10% of the juice volume was done. Cold soaked for 3 days, then added Assmanshausen yeast. Reached temperatures of 70-75 early in the fermentation and pressed at dryness.  Put down to barrels 2 days after pressing.

Alcohol: 13.8%
pH: 3.55
TA: 5.71 g/L
Residual Sugar: 0.33 g/L
Brix @ Harvest: 24.8
Harvest Date: September 24, 2014
Bottling Date: July 25, 2015
Oak Aging: 10 months in French Oak (33% new)


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