As a wine grower, the 2009 vintage was everything I could hope for from budbreak and harvest. The year unfolded as and when it should; all we had to do was keep up. A large storm passed through mid-October, but we managed to escape unscathed. As growers, our primary job is to read the vineyard and adjust our management approach based on current and forecasted conditions. The 2009 vintage seemed to say “It’s all under control” and required minimal intervention. The resulting fruit quality was superb with ideal flavors and aromas. Looking back it almost seems like it was easy.
The 5 varietals used are grown in a single continuous block but are harvested in 3 separate days to maximize flavor and ripeness in each varietal. They are fermented in small batches, often in oak barrels with the heads removed to encourage a steady ferment temperature and aid in early oak flavor integration.
First picked is the Viognier. It goes directly to the freezer in 40lb boxes until the Petite Sirah is picked. This ensures that the aromatic profile is of floral, fruity Viognier, and not the dried apricot and prune-like flavors that Viognier would have if picked with the reds…
A week later comes the Petite Sirah and Syrah rows. Syrah is fermented by itself with 15% whole clusters while the Petite Sirah is fermented with 20% Viognier straight from the freezer. The tannins of the Viognier skins help soften the big tannins of Petite Sirah , fixing it’s dark purple color, and complimenting the rich fruit with fresh floral aromas.
Next is the Grenache and Barbera. The Grenache is fermented with 20% Syrah so that the color and tannins of the Syrah protect the delicate aromatics of the Grenache. The Barbera is fermented alone so that the high acid and bold fruit can be dosed in at blending without overwhelming the balance. As we have been fine tuning the Pick Up Sticks blend we have found that the Barbera percentage is the most vintage variable. This vintage only half the Barbera was needed to liven up the blend, (so we are happily drinking the other 30 gallons of Barbera here at the farm!)
These small lots were aged separately in mostly neutral French oak for 8 months before blending, followed by an additional 5 months of barrel aging before bottling unfiltered and unfined.
The 2009 Pick Up Sticks has a peppery nose that exudes crushed raspberries and savory notes. This wine is a great fusion of California Fruit and Southern Rhone savoriness, with ample freshness and great length. This mid-weight beauty is a pleasure to drink as there are layers of red/black berries, tobacco, herbs, tar, and white pepper.
Perfect to pair with Pepper Crusted Tuna with Black Olives and Tomato Concasee or Salt Crusted Pork with Mole`.