Francis Mahoney and his outstanding viticulture team have provided us with Pinot Noir for more than 15 years. The Swan clone has been Peter’s favorite from the Carneros even longer. The combination of site, viticulturist and clone selection offers some of California’s best Pinot Noir fruit. Moderately priced in this market, these grapes have won gold at the San Francisco Chronicle wine competition. The clone’s namesake, Joe Swan had a vineyard winery in Sebastopol, and was an airline pilot. His Pinot Noir and Zinfandel were both top class.
Las Brisas Vineyard 2018 Pinot Noir notes:
TA: 7 g/l
Below please find some notes associated with our recommended yeast strains for use with this fruit. It is important to note that any yeast will in fact perform the fermentation, however these strains have consistently performed well and produced flavors that our customers have been very happy with. To that end, the "correct" yeast strain is simply the one that sounds to you as though it will make the flavors that you are looking for in your wine.
You can add the yeast strain of your choice from the "You Might Also Need" section below. We also strongly recommend the use of the additive pack that you will see listed in this section as it will help enhance the quality of the wine you produce. Order one packet of yeast and one additive pack per pail of must or juice.
AMH: Enhances clove and nutmeg spicy elements, complex with good red fruit flavours and aromas. Colour friendly, some mouthfeel and structure, as well.
RC212: Ripe berry, bright fruit and spice. More structure than mouthfeel, with good colour retention.
W15: Normally for German whites, when used in a Pinot, W15 will give bright fruit focusing on berry notes as well as contribute mouthfeel.
ICV-GRE: Brings fresh, berry fruit foreword along with good mouthfeel. Useful for adding fresh fruit to a blend. Effective for reducing herbaceous and vegetal notes in under-ripe fruit.