2020 Pinot Noir Carbonic Maceration

The Marigny

2020 Pinot Noir Carbonic Maceration

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Taste / Feel: The red coating of a freshly dipped candied apple, the sensation that Fall is here, when it’s actually the first days of Spring, slightly under ripe strawberries, your favorite t-shirt with a slightly heavy vintage flannel over it, county fairs, powdered sugar sprinkled on something savory

Vineyard(s): 700 - 800ft elevation, own-rooted, dry-farmed, Pinot Noir on loess soils. Farmed without glyphosate, herbicides, or pesticides. Cover crop of native plants / flowers, poppys, root vegetables and edible leafy greens. 2. Organically-certified 400 - 500ft elevation, dry-farmed Pinot Noir on loess soils associated with Washington County, OR 3. 400 - 500ft elevation dry-farmed Pinot Noir of various suitcase clones on loess soils farmed lutte raisonnée

Fermentation: Full carbonic maceration for 7 - 10 days in stainless steel. Drained, dug and pressed back to stainless to finish fermentation. No temperature control, fining, or filtration

Bottling Date: 2/18/21

Full Chemistry:

Titratable Acidity 6.0 g/L 3/12/2021
pH 3.42 3/12/2021
Volatile Acidity (Acetic Acid) 0.40 g/L 3/12/2021
Free Sulfur Dioxide (FSO2) < 2 mg/L 3/12/2021
Molecular SO2 (MSO2) < 0.10 mg/L 3/12/2021
L-Malic Acid < 0.10 g/L 3/12/2021
Glucose + Fructose < 0.1 g/L 3/12/2021
Ethanol 12.11 % vol 3/12/2021