Ferrington Vineyard Pinot Noir 2024

Williams Selyem (hentet 17. okt. 2026): 2024 Ferrington Vineyard Pinot Noir – Pinot Noir; AVA: Anderson Valley; mark: Ferrington Vineyard; alkohol 14.1%; fadlagring 16 måneder (59% new, 41% 1 yr.). Vinmagerens kommentar (producentens tekst, engelsk): Grenadine and red cherry come to mind at first evaluation. Upon further study, notes of red raspberry and black cherry emerge along with delicate pennyroyal that adds a delightful pop to the nose. Notes of citrus and bergamot add to the list of descriptors of the fascinating and kaleidoscopic aroma. Ferrington is a benchmark wine in the Anderson Valley, made by Burt and Ed since 1991. Owing to the cool nights, the acidity is well preserved. The acid profile is like a laser beam on the palate and allows the red fruit flavors to carry all the way to the end. The palate finishes clean with a tea-like sensation. While delicious today, this wine will benefit from a few more years in the cellar. Vinmarken (producentens tekst, engelsk): Ferrington Vineyard is located in Mendocino County’s Anderson Valley. The 70 acres of rich valley floor were planted with clones brought back from Burgundy. Six clones of Pinot Noir, including 115, 667, 943, 2A, DRC, and Pommard, comprise about 27 acres of this vineyard. Høst 2024 (producentens tekst, engelsk): The 2024 growing season had an auspicious start with above average rain totals of nearly 36 inches on Westside Road. Early spring was cool and mild with few frost events, and bud-break started on average. With ample moisture in the soil, shoot growth was even with excellent vigor and balance. Cool weather prevailed and flowering was delayed until late May with excellent fruit set and a bountiful crop. As the season progressed, heat units built up and culminated in early July with temperatures of 103°F for several days, one of the warmest early summer periods in the last 15 years. Developing fruit can be very sensitive to heat, so shade cloth was used where possible to shield the grapes from excess heat damage. Critical thinning passes were made throughout the rest of the season to eliminate damaged fruit, avoiding the early season heat effect of anthocyanin degradation and uneven tannin development. Despite the challenges of the season, this vintage was a huge success due to proper thinning and the gentle extraction techniques built into the Williams Selyem methodology. These wines represent both place and vintage, and with patience will fully express themselves.