Our 2017 Black Knight Vineyard Pinot Noir has three great clones that all bring a different layer of complexity to this wine. On the nose you’ll find, plum, fig, and boysenberry aromas. Coming together to provide a richness to the palate are flavors of black currant, cherry, Asian five spice, bay leaf, and nutmeg. There is a long, lingering finish that shows the true power of this wine.
Black Knight Vineyards has a rich tradition of grape growing going back to the 1880’s when the first vines were planted and thrived up until prohibition. The property housed a variety of agricultural businesses including dairy, olives, and christmas trees. In 1980 the vines were re-planted in Chardonnay, Syrah, and Merlot. The Black family purchased the property in 2007 and promptly realistic the potential of the ranch was in cool climate varietals, turning half of the 15 producing acres into Pinot Noir. They have since added for 32 total producing acres with multiple types of cool climate Chardonnay, Pinot Noir (115, 667, 777, 828, Calera, Pommard), and unique varietals of Gamay Noir and Ploussard. The vineyards are managed by Vigneron Mitch Black and a small dedicated crew who have been with BKV for over 5 years.
Record-breaking winter rainfall kicked off the season, filling the water table to capacity and replenishing soils. A mild spring brought bud break at the normal time, and vintners reported small berries with excellent color. A hot summer culminated in a Labor Day weekend heat wave that caused some vintners to move up their harvest dates by a week or so. The grapes endured the heat and once cooler weather arrived, fruit was able to mature at a gradual pace. Mid-September rain forced growers open up canopies, and in some instances, use blowers to dry out certain varieties prior to harvesting. Early estimates predicted an average yield, but some vintners reported weight loss in the grapes after the heat wave. Because most of the fruit was picked prior to the October fires, vintners have a positive outlook on the 2017 wines, comparing the vintage to 2003, 2013 and 2014. The fruit has excellent color, pronounced flavors and high quality across varieties.
Clusters were hand harvested early in the morning to ensure gentle processing of cool fruit. At the winery, the grapes were hand sorted, destemmed, and 10% of fruit was left "whole cluster" for complexity. The grapes were then fermented in small open top bins with hand punch downs conducted twice to three times per day. A blend of natural and cultured yeasts were used for fermentation. At dryness, the grapes were pressed directly into a combination of 40% new French oak barrels for 11 months aging. The final blend consists of the wine makers selection of the best barrels.
Bailarín Cellars was created in 2014 by a collective of family and friends, each following their respective passions. Together we focus on producing small lots of handcrafted wines from unique vineyard sources. We are proud to share the fruits of our labor and love with you.