2008 Pinot Noir
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Lynn Penner-Ash told me that she likesto use a blend of roughly 40% Pommard, then a mix of Dijon clones and some Wadensvil. She likes the structure that the Pommard clone brings and the spiciness added by the Wadensvil, "and, of course, the Dijon clones bring the rich fruit." The regimen here is to start off by fermenting in small, distinct lots with the intent to make single-site wine and then start to make selections. "If there's enough wine left afterwards that shows real character it gets bottled under the vineyard name," she explained. "The quality of fruit across the board in '08 was so high that it was impossible to resist making a large number of vineyard wines," she added. The pinots here get about 25% new oak "or, if the fruit is up to it, maybe a third."
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