Fantastic small batch Pinot Noir is what people have come to expect from winemaker Garry Brooks and he delivers with his own label Brooks Note. With a 94 point rating from PinotFile, Brooks Note's Weir Vineyard Pinot Noir made a big splash in 2012 and the future is looking bright.
The 2015 Rose was here, but has already sold out. Reserve your 2016 Rose Today to ensure you get some next year. Our dry rose is a blend of Rose from Weir Vineyard, Monroe Vineyard, and 2 vineyards in Marin. It's crisp and dry, with lots berry and citrus. (Minimum order of 6 bottles please)
The 2016 Pinot Blanc comes from Schrader Ranch Vineyard in Mendocino County, just south of Ukiah. In 2016 the long, mild summer with late rains meant the grapes could hang on the vine longer, building beautiful ripe fruit flavors while maintaining their acidity.
We picked the Pinot Blanc by hand on September 9th. The fruit was pressed immediately, allowed to settle, then racked off the lees the next day. It was fermented in stainless steel at 55 degrees. Once the wine was below 2% residual sugar, the tank was allowed to come up to 60 degrees to ensure the wine finished bone dry. The wine was bottled on March 10, 2017.
Our Pinot Blanc is a beautiful corn silk yellow. It begins with citrus, lemon flower, and stone fruit aromas. It has a bright entry, with lemon, apricot, and honeysuckle flavors. It lingers with a long citrus and stone fruit finish. It’s supported by balanced acidity and smooth texture. It’s perfect for warm summer days.
Be among the first to try the next vintage.
This is my take on a Chablis, made with California fruit. It was fermented in neutral oak barrels to give it the roundness and viscosity you expect in a California Chardonnay, without the toasty, oaky flavors. It was aged on the lees for 17 months, with only occasional stirring. It has not gone through malolactic fermentation, so the crispness is more like a Sauvignon Blanc than a Chardonnay.
In the glass: Deep golden color
Aroma: Honeysuckle, citrus and tropical fruit
In the mouth: Crisp, refreshing entry with citrus flavors and round mouth feel, a little brioche and vanilla highlights the honeysuckle flavors
Finish: Nice long floral and citrus finish, with just a hint of vanilla, oak, and tropical fruit at the end
Be among the first to enjoy the new vintage!
Looking for the perfect last minute Holiday gift? How about 2 bottles of Brooks Note Pinot Noir in a wooden gift box? We’ll ship one each of our 2014 Marin Pinot and 2015 Weir vineyard Pinot in a wooden gift box to your friends or family. We’ll add a bow and a card with your personalized message. The cost is $100. Free Shipping on orders of 4 or more shipped to North California. $40 Shipping to the east coast.
Be sure to include your message in the Special Instructions Section.
Weir Vineyard is in the Yorkville Highlands, about 7 miles south of Boonville. It sits between 900 and 1000 feet, on a south facing slope with well drained, rocky soil. The lower, eastern portion of the vineyard was planted in 1992. The slightly higher, western portion was planted in 2000. During the growing season, there is a 40-50 degree temperature shift between day and night. Both the elevation and the coastal air moving down the Anderson Valley provide cooling for the vineyard. We use Rochioli and 2A clones from the lower, eastern blocks and RC clone from the western blocks. The 2014 season started out warm and dry, with early bud break. April rains and cooler temperatures lead to a smaller fruit set and lower yield than 2013. Our mild summer with late rains meant the grapes could hang on the vines longer, building beautiful ripe fruit flavors and silky tannins, without higher alcohol.
The vineyard was hand-picked well before sunrise the morning of September 8th. A small amount (about 10%) of the fruit was left on the stems, while the remainder was sorted and de-stemmed (but not crushed) into 1 and 1.5 ton fermenters. The wine was allowed to cold soak for 3 days, and then warmed in the sun. Fermentation began from native yeast, and finished within 2 weeks. Wines from the three different clones were kept separate and blended just before bottling. We used one new Boutes barrel, one new Remond Barrell, and one new Gamba barrel. All the others were neutral French oak. The wine was bottled in March of 2016.
In the glass: Elegant ruby color typical of Weir vineyard.
Aroma: It offers notes of cardamom, rich cherry, raspberry, blackberry, black tea and a touch of lavender.
In the mouth: Silky smooth entry with raspberry, cherry, cranberry, cardamom and licorice flavors and an appealing minerality. The rich texture continues through the palate with nice weight.
APPELLATION: Yorkville Highlands, Mendocino County
VINEYARD: Weir Vineyard
pH/TITRATABLE ACIDITY: 3.65 / 7.0 g/l
WINEMAKING: 10% Whole cluster, open top fermenters, cold soak, native yeast start, punch down
BARREL AGING: Aged 16 months in French oak (33% new barrels)
WINEMAKER: Garry Brooks