2013 Origin Pinot Noir

v13 ORGPN label f.jpg
v13 ORGPN label f.jpg
v13 ORGPN label f.jpg
v13 ORGPN label f.jpg
v13 ORGPN label f.jpg
v13 ORGPN label f.jpg

2013 Origin Pinot Noir

65.00

The Origin represents a powerful new-world Pinot Noir at its best.  Matt calls this wine a velvet gloved wrecking ball, showcasing huge amounts of luxurious fruit while also exhibiting complex aromatics of scorched earth, roasted nuts and clove.  Josh’s tasting notes use vocabulary like “big,” “heavy,” “powerful,” and “amazing.”  However you choose to describe it, the wine speaks directly to those who love a full bodied, intensely complex Pinot Noir experience. 

Fruit flavors of black cherry, raspberry, and blackberry are vibrant and powerful while somehow simultaneously soft and balanced.  The richness and concentration of the wine lend to a plushness in the mouth while the sheer volume of the wine is heavy and concentrated in texture.  The premium French oak used pushes notes of roasted walnut, sarsaparilla, and mocha into this Pinot Noir. The tannins are perfectly balanced, as is the acidy, aiding in the overall liveliness of the wine, and creating an extremely flavorful sensation in the mouth with a long finish that is far beyond expectation. 

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Winemaking Notes:

2013 was another fantastic growing year in our Central Coast vineyards. The accumulation of several years of low rainfall coupled with a long moderate temperature season created berries with very concentrated fruit characters and balanced acidity. 

All of Baker & Brain’s Pinot Noir is hand harvested, sorted and de-stemmed immediately upon arrival at the winery, and left to cold soak in the cellar for 3-5 days.  Native yeasts are allowed to begin the fermentation in an effort to harness vineyard specific nuances.  3 to 5 days after arrival, the fruit is inoculated with a commercial strain specifically chosen to express the nuances of each vineyard site.  Our reserve Pinot Noir fermentations took place in small bins that were punched down by hand twice daily for 2 weeks.  The fermented must was then gently pressed, allowed to settle clean, and then racked to barrel while still releasing CO2 in order to preserve the maximum amount of rich Pinot Noir aromatics.  This wine was aged in 50% new French oak and 50% neutral French oak for an extended 20 month elevage in order to blend the powerful fruit and expressive barrel aromas and flavors.  The 3 barrels bottled were hand selected from vineyard specific small lots for their structure, fruit character, depth, and complexity.  Following maturation, the wine was pumped out of barrel via counter-pressure device, and bottled in the spring of 2015.