Fruit from Devoto gorgeous this year, not much sorted away at all. I was the first to pick at both Devoto and Inspiration, am happy to get off the vine before the warm weekend where this younger fruit would have no doubt experienced some dehydration. Still four more tons to pick from the more mature, less ripe Pinot block, which I'm putting at about two weeks away?
Yours truly, using dry ice aplenty this year; adopting more reductive techniques last year I think gave a nice dimension to my 2012s (not released yet :). For these younger blocks I'm including about 10-15% stems in the cold maceration and ferment.
Will let this rest at about 50 degrees until next week when I'll
warm it up and let the native yeasts do their thing.
