Hand-harvested, clusters were sorted in the vineyard and then gently destemmed following an evening in our cold room.
All ‘jack stems’ were removed on the sorting table. Musts were cold soaked in open-top fermenters for five days, and then inoculated with cultured yeasts to begin slow fermentation. Each tank was manually punched down two times per day, with a total maceration time of sixteen to twenty-eight days. Upon completion of primary fermenta- tion and maceration, all free run wine was transferred to tank for set- tling, and then pressed at extremely low pressure (0.08 bars) to avoid extracting bitterness. After settling overnight both free-run and press wines were racked to barrels. Ten was bottled with no fining and no filtration.
A brooding and intense wine. The aromas begin with notes of dried flowers and blueberries, then a myriad of spices, cacao and a hint of lavender. Firm, mature tannins—evidence of Ten’s ageability—are followed by a long, velvety finish.
Santa Rita Hills
100% Pinot Noir (Ten Clones, from which the wine takes its name) Exclusively Sea Smoke Estate Vineyard
ABV 14.9% by volume
16 months Exclusively French Oak—60% New Barrels