2015 BLK 3 Pinot Noir

BLK 3 Pinot Noir was planted in 2006. The wine is intended to taste of place and vintage in a transparent, unadorned fashion using minimalist viticulture and winemaking.

$0.00
Print Wine Notes
Vintage:2015
Wine Type:Red Wine
Varietal:Pinot Noir
Varietal Composition:
100%Pinot Noir
Appellation:Finger Lakes
Harvest Date:09/23/2015
Acid:7.2 g/L
pH:3.6
Bottling Date:06/27/2016
Residual Sugar:.2%
Alcohol %:12.5%

Tasting Notes

Strawberry jam on the nose leads to a lightly herbal palate. Red currant, clove, and tart cherry round out the finish.

Winemaker Notes

0.6 tons of Pinot Noir fruit were hand-harvested on 09/22/15 and 9/23/15.  The fruit was cooled in the reefer for 2 days, removed, crushed, de-stemmed, and cold-soaked for 6 days.  The must was then fermented on the skins, using 3001 yeast, and was punched down 3 times per day.  It was pressed on 10/7/15, after 8 days of fermentation, with fermentation temperatures in the 72-86F range, peaking at 86F.  After 7 days of settling, the wine was racked to 1 older, neutral barrel and 1 4th-use French oak barrel.  No ML bacteria were added to the wine and it went through partial ML before  11/19/15.  The wine was racked from barrels and topping tank on 06/2/16, after 8 months in barrel.  All of the wine was included in the final blend.  The wine was sterile-filtered at bottling on 08/16/16.

This wine is vegan friendly.

45.2 cases were produced.

About Our Shipping

All orders are shipped FedEx Ground or FedEx Home Delivery.

PLEASE NOTE: at this time we are unable to ship to: AL, AK, AR, DE, HI, IL, KS, KY, LA, MD, MA, MS, MO, MT, NH, NM, OK, PA, RI, SD, TN, UT.

All wines may be sold and delivered only to persons who are 21 years of age or older. By law, adult signature is required at time of delivery. Wine shipments cannot be left at the door.

*Ordering more than one case? Please call us at (607) 532-9401 and we will be happy to take your order over the phone. If multiple cases are ordered online, additional shipping charges may apply.*

Additional policy information »