Who wouldn't want a Whole Buncha Love?
WILD & GROOVY NEW RELEASE! Our newest wine 'Whole Buncha Love', like our renowned Endless Crush Rosé, is a unique expression of our passion for whole cluster fermentations, wild yeast and most of all, Pinot Noir.
'Whole Buncha Love' is the first pinot Inman Family Winemaker, Kathleen Inman has ever made that was fermented entirely by carbonic maceration, whereby the juice ferments in the absence of oxygen within the skins of the uncrushed grapes. Desiring a sultrier version, once the grapes fermented dry and were pressed, Kathleen chose to age the wine in neutral French oak to showcase the fruit and the naturally earthy flavors of Pinot Noir . This unique experiment emanating from her insatiable quest of all things pinot results in a wine unlike any you've ever experienced before:
resinous without being stemmy, as savory as it is fruity. A swirl in the glass releases aromas of dried cherry, warm woods and sassafras. Once in the mouth, initial impressions weave in and out between wisps of cured meats, deep pomegranate, rich forest floor and dark berries. A truly artisanal, illusory, and quixotic pinot. By the time you think you’ve got the flavor profile nailed, you‘ll have to open another bottle. You'll need multiple bottles of this silky nymph...
Typically, we allow the bottles to rest up to a year after bottling, but soon after bottling, we just couldn't wait any longer! As the wine evolves in the glass, visions of jambalaya, gumbo, cassoulet, wild mushroom risotto, or a hedonistic selection of cheeses, salumi, and olives come to mind. The wine's warm spice character plays off the promise of primal, viscerally comforting dishes such as these. A pairing to immediately calm your inner beast.
GEEK NOTES: This was the third and final Pinot Noir pick from Olivet Grange Vineyard of the vintage on September 10, 2013 from Clones 114, 115, 667, 777 and 828. The stems had nice lignification and the grapes were delicious. We placed 4 tons of whole clusters in a 5 ton open top fermenter. Dry ice was added to cover the top of the fruit and a plastic tarp was secured over the top to create a relatively oxygen free environment for the fermentation. Four times per day, the juice created by the weight of the fruit on itself was pumped over and allowed to percolate through the whole clusters. We attempted to punch it down to create more juice, but this was really not possible due to the firmness of the fruit. More dry ice was added after each pump over and the tarp replaced. On October 6th, the fermentation went dry. The clusters were pressed in a basket press and the wine was settled overnight before going into neutral french oak barrels. The wine aged on its lees until January 2015 when it was bottled.
Newest addition to the porfolio