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Two Sisters - Pinot Noir - Lindsay's Vineyard 2011
- Producer Two Sisters
- Blend 100% Pinot Noir
- Country USA
- Region California
- Appellation Sta. Rita Hills
- UPC 6 45600 00400 5
Vintage
A cool, damp early spring delayed the beginning of the growing season. Late spring and summer temperatures were also below normal, further
slowing vine development. Two autumn heat spells were followed by inopportune rains. Fortunately, we were able to harvest all of our blocks
between September 19th and October 24th with little impact om the weather. Overall the vintage yielded wines with great avor and balanced acidity.
Tasting notes
Our 2011 Two Sisters Pinot Noir is a beautiful expression of this cool vintage. In the glass, dark and concentrated uit aromas give way to a rich and silky palate loaded with ripe berry uit, blackberry jam, and subtle coee notes. It silky tannins leave you with mouth-coating flavors and its balanced acidity gives it excellent potential for aging.
Technical data
Appellation: Sta. Rita Hills
Vineyard: Lindsay’s Vineyard
Average brix: 25.4 degrees
Composition: 100% Pinot Noir
Clones: 667, 777, 2A
Cooperage: 100% new French Oak; Sirugue, Boutes, World Cooperage
Aging: 18 months
Malolactic: 0.33 g/L
Alcohol: 14.5%
TA: 7.1 g/L
ph: 3.3
Vineyard: Lindsay’s Vineyard
Average brix: 25.4 degrees
Composition: 100% Pinot Noir
Clones: 667, 777, 2A
Cooperage: 100% new French Oak; Sirugue, Boutes, World Cooperage
Aging: 18 months
Malolactic: 0.33 g/L
Alcohol: 14.5%
TA: 7.1 g/L
ph: 3.3
Winemaking
Each year we harvest our grapes based on the ripeness of the tannins. For Pinot Noir this usually occurs between 24.5-27.0 Brix. e uit was
hand-picked in the cool morning hours to preserve the aromatics. e clusters were then de-stemmed with no crushing and the must was cold-soaked in open-top fermenters for four days prior to inoculation. Each tank was manually punched down daily for more extraction. Upon completion of primary fermentation and maceration, the wine was transferred to tank for settling. Next, individual lots were racked into 100% new French oak barrels and aged for 18 months prior to bottling.