Every year around early summer I feel that the previous year’s Pinot Noirs start to turn the corner. The flavors have matured to a point that they start to taste like wine and are no longer as young and awkward tasting as they were in the winter. Once the wines have “turned the corner” the winemaking staff is involved in hours of tastings which ultimately leads to the finale of blending of the various estate and single vineyard wines. This is a great time of year because we can really get a vision of how the vintage faired and honestly, we can see if we did our job in the vineyard and winery.
As much as I love making the Rosemary’s and Rincon Vineyards blends I have to say that I am extremely intrigued when it comes to the Stone Corral Pinot Noir. The Stone Corral Vineyard is unique in that the Talley family collaborated with local winemakers, Stephen Ross Dooley (Stephen Ross Wines) and Don Othman (Kynsi), in a long-term lease arrangement to share the grapes. The vineyard is divided into 5 distinct vineyard blocks, with each block divided into thirds and designated for Talley Vineyards, Stephen Ross Wines and the Kynsi Winery.
Around this time of year the production staff from all three wineries, get together and taste the previous year’s pinot noir from the Stone Corral Vineyard, block by block. I always look forward to this tasting because it clearly shows the influence of the winery’s house style. It amazes me how different the wines are, they are all very distinctive. If I didn’t know, I would swear the pinots were from different vineyards across California. Even though you have the same grapes, the wines are still defined by the winery. I guess that’s what makes this process so interesting for me.