Wines
Labyrinth Santa Barbara County Pinot Noir 2007
The SBC Pinot Noir
2007 introduces my entry level
Pinot Noir
for everyday drinking and enjoyment.The Martin Ray (clone) field
selection gives a fullness of Pinot expression and the emphasis is to
highlight the fruit by aging in a mix of 3,4 and 5 year French oak
barrels. No overt, excessive tannins here, just Pinot speaking Pinot.
The Vineyard
Sourced from vines planted on the Cambria Property in the Santa Maria
Valley
Vintage
The 2007 vintage is promising to be the best this decade . Comparable
to the 2005's. For Labyrinth Pinots, the numbers don't vary greatly but
the levels of concentration and colour were significant.
Harvest
Block B6 . . . 30 August 2007
brix . . . 24.5 pH 3.45 TA 9.2g/l
Yield . . . 2.6 t/acre
Fermentation
100% destemmed
5 day cold soak
Pure yeast inoculation ( RC212 )
7 day post soak
Cooperage & bottling
11 months on lees
A blend of 3,4 and 5 year French oak
Bottled 08 August 2008
Production . . . 240 cases
Labyrinth Bien Nacido Pinot Noir 2007
The Bien Nacido 2007 is quite simply the best wine I have produced from
this vineyard, eclipsing the 2005 (the
2005 Reserve
being the exception), which was considered the best of the decade at
the
time. This wine has a balance of weight intensity, power and
extraordinary concentration, the result of reduced yield and smaller
berry size. Typical of the style, the Labyrinth Bien Nacido 2007
maintains the bright red fruit flavours, refreshing acid and low
alcohol.
The Vineyard
Sourced from the earliest planted vines (Block N, 1973) at Bien
Nacido in the Santa Maria Valley, the close proximity to the Pacific
Ocean serves to moderate day time temperatures ensuring concentrated
spicy, fruit driven wines with power and finesse, high in natural
acidity.
Vintage
Poor flower set immediately reduced yield . Great for winemakers . . .
not
so great for vineyard owners. The berry size was also reduced
enhancing the skin/juice ratio and resulting in more colour and
tannin concentration. The lower yield also meant that wine was picked
at optimum ripeness without excessive alcohol. The intensity of the
fruit allowed a greater percentage of new oak.
Harvest
Bien Nacido N block..15 September 2007
brix . . . 23.6 pH 3.47 TA 7.8
Yield . . . 1 t/ acre
Fermentation
0% whole bunch
100% destemmed
6 day cold soak
Spontaneous natural ferment.
4 day post soak
Cooperage & bottling
17 months on lees
40% new French oak
Bottled 02 April 2009 . . . coarse filtration only
Production . . . 188 cases
Labyrinth Valley Farm Pinot Noir 2005
The Valley Farm 2005 is Labyrinth's vineyard designated Pinot noir from
the Yarra Valley in Victoria, Australia. One of 2 unique sites, this
wine displays more opulent red fruit flavours than previous vintages.
As with the California Pinot Noirs, wine making protocol remains the
same so that differences are a reflection of the vineyard site rather
than the touch of the winemaker
The Vineyard
Located in the northern Yarra Valley, Valley Farm is a sloped north
facing site on heavy clay loam. The clone is MV6 and is farmed by the
acre at 2 t/acre
Vintage
A mild wet winter followed by cool to mild conditions led a to
a
normal harvest date. Yields were slightly lower and berry size was
typical of 2003 . . . small and tannic but quite perfumed. The
resulting
wines were quite intense so new oak was increased to 40% with extra
time in barrel.
Harvest
Valley Farm . . . 20 March 2005
brix . . . 22.4 pH 3.49 TA 7.2
Yield . . . 1.8 t/ acre
Fermentation
25% whole bunch
75% destemmed
Spontaneous natural after 24 hours. ferment..finished with cultured
yeast to ensure dryness
No post soak
Cooperage & bottling
27 months on lees
40% new french oak
bottled September 2007 . . . coarse filtration only
production . . . 254 cases
Labyrinth Viggers Pinot Noir 2005
The Viggers 2005 is an interesting step up in structure and
complexity . . . quite similar to the 2002's. Definitely more new world
with
flavours veering towards darker fruits . . . plum and black cherry with
ingrained savoury and spiciness.
The Vineyard
Viggers Vineyard is a south facing sloped site consisting of grey/brown
clay loam over mudstone. Being south facing, it is more prone to
adverse winds, frosts and intermittent hail, but there lies the secret.
These vines tend to crop lower yields and smaller berries. Fruit from
this site shows enhanced tannin structure and broadness.
Vintage
I can never predict the typical picking date in this vineyard. 3 weeks
earlier than 2004 but a week later than 2001. The flavour ripeness was
ahead of the physiological ripeness . . . a situation I love. Yields
were
slightly above average but bunches and berries were small. There is
plenty of colour and there are characteristics similar to 2002. A very
satisfying vintage.
Harvest
Viggers Vineyard.8 March 2008
brix . . . 23.2 pH 3.52 TA 6.1
Yield . . . 2.5 t/ acre
Fermentation
10% whole bunch
90% destemmed
3 day cold soak
Innoculated with Assmanhausen . . . no wild ferment
10 day post soak
Cooperage & bottling
28 months on lees
50% new french oak
Bottled September 2008 . . . coarse filtration only
Production..260 cases
Labyrinth HAKA Bien Nacido Reserve Pinot Noir 2005
The
Bien Nacido Reserve 2005, simply speaking, is the best fruit in the
best barrels from an exceptional vintage. Throughout the maturation
period, the wine is routinely observed to ensure the Reserve possesses
that "WOW " factor. The outcome was 3 barrels which met our criteria of
uniqueness, regionality, complexity and ageability. The style utilizes
only free run wine (no pressings), predominantly new French oak (Alain
Fouquet and Francois Frere) no racking, fining or filtration.
The Vineyard
Sourced from the earliest planted vines (1973) at Bien Nacido in the
Santa Maria Valley, the close proximity to the Pacific Ocean serves to
moderate daytime temperatures ensuring concentrated spicy, fruit
driven wines with power and finesse, high in natural acidity.
Vintage
Outstanding, warm and sunny. The vintage did not show its class until
the following year in barrel. Some things just take a little time.
Harvest
Bien Nacido N block . . . 01 September 2005
brix . . . 22.5 pH 3.28 TA 7.7
Yield . . . 1.2 t/ acre
Fermentation
0% whole bunch
100% destemmed
7 day cold soak
Spontaneous natural ferment . . .finish with cultured yeast to ensure
dryness
4 day post soak
Cooperage & bottling
18 months on lees. 80% new french oak, bottled 24 May 2007
Production 148 6 packs
Labyrinth HAKA Tempranillo 2007
In 2007, Labyrinth commenced a red wine program featuring
French
& Spanish varieties.The focus will be to craft medium to full
bodied wines that are fruit driven, food friendly, have medium term
ageability but also importantly . . . immediately drinkable.
The debut of the Tempranillo features rich, medium to full flavours of
berry, plum, leather & black liquorice. The finish rounds out
with
ripe, furry tannins which begs the question . . . " Where is the food ?
"
The Vineyard
French Camp Vineyard, Paso Robles, California.
Vintage
The French Camp Vineyard is located in the South East region of Paso
Robles and is influenced by altitude and mountain proximity. The
result . . . hot days and cool nights . . . a differential as great as
50F. In
reality this should be
called "Spanish Camp" so suited is this location. 2007 Vintage
characteristics were excellent colour extraction, retained acidity,
minimal dessication of berries and supple, ripe, non-aggressive tannins.
Harvest
French Camp . . . Block 38 04 October 2007
brix..24.4 pH 3.8 TA 5.2
Alc. 14.5%
Fermentation
100% destemmed
4 day cold soak
Cultured yeast addition
No post soak...pressed on my birthday ..October 18
Cooperage
10 months in mixture of seasoned oak . . . French & American
Bottled 08 August 2008 . . . coarse filtration only
Labyrinth Haka Tempranillo 2008
HAKA Tempranillo 2008 continues the form of the previous vintage 2007 which debuted to great success. As with all HAKA reds, the focus is medium to full-bodied wines that are fruit driven, food friendly, have depth of flavour, soft discernible tannins, but as importantly . . . immediately drinkable.
The Vineyard
French Camp Vineyard, Paso Robles, California
Vintage
A warm to hot vintage, with some isolated frosts later in the season. Yields were significantly lower than 2007, largely due to berry/bunch size. Expect firm robust wines capable of extended aging.
Harvest
Handpicked 06 September 2008
brix: 25.5 pH 3.84 TA 5.0
Alc. 14.5%
Fermentation
100% destemmed
4 day cold soak in 1.5 ton fermenters
Initial wild ferment
3 day post soak
Cooperage
13 months in New American (15%) and seasoned French/American oak
Labyrinth HAKA Freebird 2008
It has been well documented that Paso Robles is big red wine country. Cabernet Sauvignon and Zinfandel are standout varieties, but blended reds are now being recognized as a specialist item. HAKA Freebird 2008 is a predominant blend of Merlot and Tempranillo with components of Cabernet Sauvignon and Petite Verdot. "Suave Bordeaux boy meets fiery passionate Rioja girl."
The Vineyard
French Camp Vineyard, Pleasant Ridge Vineyards, Paso Robles, California
Vintage
Warm to hot. Early frosts in October hastened the harvest. The key is to pick fully ripe fruit while retaining clean, fresh varietal flavours, but minimizing desiccated, prune-like characters.
Harvest
All fruit was handpicked between 06 September and 17 October 2009.
Alc. 14.5%
Fermentation
100% destemmed
Average 3 day cold soak in 1 ton fermenters
Initial wild ferment
Average 3 day post soak
Composition
50% Merlot
40% Tempranillo
5% Petite Verdot
5% Cabernet Sauvignon
Cooperage
13 months in 10% New American oak and seasoned French Oak
Labyrinth HAKA Cabernet Sauvignon 2008
The HAKA Cabernet Sauvignon 2008 debuts in 2009 and continues the theme of HAKA series wines . . . Fruit driven, food friendly, soft discernible tannins, immediately drinkable. The wine making protocol is to preserve the freshness and integrity of Cabernet Sauvignon without excess ripeness, oak use or alcohol.
The Vineyard
Pleasant Ridge Vineyard, Paso Robles, California
Vintage
Warm to hot vintage. Early frosts in October hastened the harvesting, with grapes retaining more red fruit classical characters than regional dark plum/black current flavours.
Harvest
Handpicked 17 October 2008
Alc. 14.5%
Fermentation
100% destemmed
3 days cold soak in 1 ton fermenters
initial wild ferment
5 day post soak
Composition
80% Cabernet Sauvignon
15% Merlot
5% Petit Verdot
Cooperage
13 months in 20% New American Oak and seasoned French oak barrels
Labyrinth HAKA Petite Sirah 2008
There is a definite emotion when gazing into a glass of Petite Sirah. Unlike a rose or even a Pinot noir, there lies a mystery in the foreboding darkness of colour. Untapped power, unbridled fruit literally described as "black and blue." The HAKA Petite Sirah style is all about pushing the limits and expanding boundaries.
The Vineyard
French Camp Vineyard, Paso Robles, California
Vintage
Warm and hot. Sometimes you can push the limits too far in terms of ripeness. We leave the grapes to hang as long as possible but see no benefit in picking heavily dessicated grapes lacking in varietal character.
Harvest
Handpicked on September 26, 2008
Brix: 25.3 pH: 3.72 TA: 6.6
Alc. 14.5%
Fermentation
100% destemmed
2 day cold soak
Initial wild ferment
From harvest to press - 13 days
Cooperage
13 months in 35% new American oak plus seasoned French barrels; unfiltered, unfined.