• 2012 Pinot Noir
    Deep End Blend
    Anderson Valley, Mendocino
    • (750 ml) Sold Out!
    • (1.5 L Magnum) Sold Out!
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Boontling was a language that originated in Boonville during the late 19th century and was spoken by most Anderson Valley residents until the middle of the 20th century. Although based on English, Boontling has over a thousand words and phrases, with some Scottish, Spanish and Pomo words also contributing to the language. Deep End is the Boontling phrase referring to the cooler end of Anderson Valley, the part closest to the ocean. In 1994, we developed new Pinot Noir vineyards on the hills above out tasting room. these fields have an "ocean view" and the vines are cooled daily by cool breezes off the Pacific. The cooler climate of Navarro's upper vineyards, means the grapes ripen later in the season generally with better acidity and rose-petal aromatics, however, late ripening also means more chance of losing grapes to inclement weather.

[above] This isn't the Breakfast of Champions, but we do start tasting at 10 AM weekdays. On this day, we're evaluating and ranking Pinot Noir lots, prior to the blending trials for Deep End Pinot.
[Left] Topping Pinot Noir barrels. For the first eleven months of aging, we use 50% new barrels and 50% one-year-old barrels. After blending, the wine is returned to all new barrel to facilitate an unfiltered bottling in 2015.

Unlike the miserable harvest conditions in 2011, the 2012 harvest occurred during pleasantly warm and dry weather. The upper vineyards are divided into twenty one individual blocks each planted with a unique clone-rootstock combination. Every block was fermented as separate lots then aged in French Burgundy barrels with tight grain oak sourced from the forests in Allier. After eleven months aging, the Deep End cuvée was selected and blended from the best lots, then returned to barrel for an additional five months of aging. Fined with fresh egg whites then bottled unfiltered to preserve its strength. If you're in bluejay region when piking to the briney, drop by and taste this bahl frattey. Gold Medal winner. Best of Class.

  • Harvested: Oct. 1 to 5, 2012
  • Sugars at harvest: 26.6° Brix
  • Bottled: Feb. 13, 2014
  • Cases released: 432
  • Alcohol: 14.3%
  • Titratable acidity: 6.6 g/L
  • pH: 3.60