The first 2009 wine to hit the market and to hit the mark as some are saying. But let me tell you a little about the vintage first.
Winter was certainly not a very wet one for northern California which always makes us a little nervous. Since many growers prefer “dry farming” (meaning going without the irrigation during the growing season) it’s really nice having plenty of rain in the winter. We didn’t have to worry long though because Spring brought the much needed showers. Of course, just as soon as we were enjoying the relatively temperate weather and smooth growing season we had an unusual rain in May. Luckily most all of the Pinot had already set so there was no real reason for concern. We then had a beautiful Indian summer following the humid conditions which allowed the grapes to reach optimal maturity and develop those intense flavors. Thankfully I had decided to pull all my fruit before we had an unusual event. A mid-October rain that had both winemakers and growers scrambling. Yes, rain at harvest. Not optimal by any means (although quite normal in France or Oregon). Fortunately most of the fruit that was still hanging was thicker skinned with loose clusters so the panic was minimal.
Now for the wine. On October 10th at the break of dawn we began picking this small block of precious Pinot. Nearly 2 tons were harvested and driven up to the winery where they were processed as usual. Destemmed, shovelled into open top bins and left to soak with loads of dry ice. After the fruit was warmed up, the fermentation began on it’s own and progressed without a problem. Punch downs occurred 2 to 3 times a day until the yeasts finished eating all the sugars. Following the pressing, the wine was pumped into about 35% new oak where it underwent a natural malo-lactic fermentation. Nearly 11 months later the 2009 Silacci was bottled unfined and unfiltered.
Dark stone fruits, dried plums, rich currant jam and bramble bush on the nose carry through on the palate as well. There is a depth to the wine that takes you on a journey to the bottom of the glass where you find balanced acids and tanins dancing on the tongue. So delicious now, but sure to age beautifully.
