2019 Lemoravo Pinot Noir
2019 Lemoravo Vineyard Pinot Noir is bold, but rustic. Deep color and flavors are apparent from the get-go. The glass is overwhelming on the nose with dark fruit tones and elegant oak profile. The palate has plenty of character from raspberry pie and cherry cobbler at first sip. Softer nuances of earth tones and forest floor become apparent after a few swirls. This wine opens up nicely with a little time showcasing a beautiful bouquet of cherry blossoms, lavender with tones of plum and blackberry.
FRUIT SOURCE: LEMORAVO VINEYARD
Located in the hills on the west side of Monterey’s Salinas Valley, the Santa Lucia Highlands benefit from the cooling influence of the Pacific Ocean. Our fruit comes from the Lemoravo Vineyard at the southern end of the Santa Lucia Highlands appellation, almost directly below the Sierra Mar Vineyard. The name comes from the crops originally planted at the site; lemons, oranges and avocados; which incidentally also thrive in the region. Pinot Noirs made here tend to be fruit-forward and rich, but with remarkable natural acidity. The Lemoravo Vineyard encompasses 26.18 planted acres, all of which are Pinot Noir. We are excited to share this wine with our customers.
2019 provided Central Coast with a nearly ideal growing season. It all started out with a long winter, bringing and abundance of rain that went well into spring. This resulted in a late bloom and slower but longer growing season which led to longer hang times for the grape bunches with more even ripeness throughout the vineyards. We were about 2 weeks behind average expected harvest dates. The pros to this were that we retained more natural acidity in the grapes and were able to capture more of our late summer sunshine to develop flavors. The vintage proved to bring some stellar grapes through the door and produced some quality wines packed with lots of fruit flavors and bright, fresh acidity. The fires of 2019 did not affect any of our wines as we were fully in tank and barrel by the time they arrived.
Clusters were hand harvested in at night 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 per day. A blend of natural and cultured yeasts was 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 winemaker’s 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.