2001 Pinot Noir Finn
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We're into blending rather than making vineyard-designated wines," explains DuMol co-owner Kerry Murphy. DuMol has extensive control over farming practices at the vineyards it buys from, and some of its contracts specify payment by the acre, giving DuMol the flexibility to have crop levels reduced to ensure better ripeness and concentration of fruit. Andy Smith, who also makes the Gemstone red blend, is winemaker here. He told me that the style has changed somewhat since '98 and '99, "when we were making wines in a fruit-bomb style." For starters, he has reduced fermentation temperatures to extend the fermentations. He keeps a relatively high percentage of solids with the young wines but does only limited lees stirring. The blends are normally made in June or July; the wines then go back into barrel, with all the lees kept for the chardonnay and a substantial amount for the pinot. Smith uses the wines' last months in barrel "to lose the fermentation character of the fruit."
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