2021 Pinot Noir El Coro Vineyard
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The El Coro Pinot Noir block at Keller Estate rests atop our highest elevation ridge at 1100 feet. When there is low-lying fog along the Petaluma River basin, this block often hovers above the fog layer where Petaluma Gap winds sculpt this terrain and enhance the aromatics. El Coro is planted with 9 different clones of Pinot Noir contributing to the wine's depth of flavor and complexity.
Wine Details
Vintage
2021
Varietal
Pinot Noir
Appellation
Petaluma Gap
Harvest Date
September 9-23, 2021
pH
3.62
Oak Regime
30% New French Oak, 10 months
Alcohol %
14.2
Wine Spectator
90
Wine Profile
Tasting Notes
The 2021 Keller Estate El Coro Pinot Noir is a beautiful, deep red color, a sign of its concentration. With the persistent drought of the late teens and early 20s, the berries were small, increasing the skin to juice ratio, making the wine fruit forward, layered, and complex. The nose has ripe, dark cherries, kirsch, and cherry liqueur aromas. The oak is integrated with a hint of astringency to balance the intensity of the fruit notes. There is a sweetness in the mouth which brings to mind baked goods. This wine can be savored over the next decade but try it early to experience the fruit intensity while it is youthful.
Vineyard Notes
By November 2020, it became apparent that the persistent, multi-year drought was adversely impacting the ponds’ levels. To reduce vine stress, we irrigated the vineyards early in the growing season to encourage them to pull nutrients from the soil and establish a healthy canopy. Keller Estate’s three rain-collection ponds, which we irrigate our vineyards, olive groves, and landscaping, were almost dry by May. Fortunately, we had fewer than anticipated heat spells in the summer. With well-established vineyard sites and intensive canopy management, the vines produced beautiful clusters, albeit with small berries. As a result, the 2021 wines were concentrated, succulent, and rich.
Winemaker Notes
We pick the nine clones on the El Coro block separately according to its phenological ripeness, harvesting at night to ensure that the fruit has cooled down. In the morning at the winery, we destem the clusters and put whole berries into tank for a cold soak. Occasionally, we add a fraction of whole clusters if we feel it will enhance the lot. The berries stay cold for a few days until they warm up gradually. As the tank warms up, native yeasts start to wake up in direct correlation to the temperature of the tank. We never rush this process, as it preserves the biodiversity of the native flora. Our fermentations are fairly warm which gives the wine a deep, ruby color, but we are careful not to over-extract the wine with too much heat or too long on the skins. Once the wine is pressed, it settles in a tank before barreling down, by gravity when possible. We age our barrels in our cave for about 10 – 18 months, depending on the year.
Production
356 cases