Winemaking: We sorted clusters in the vineyard and then gently destemmed following an evening in our cold room. We removed all ‘jack stems’ on the sorting table. Musts were cold soaked in open-top fermenters for one to four days, then inoculated with cultured yeasts to begin slow fermentation. Each tank was manually punched down one to three times per day, with a total maceration time of fourteen to eighteen days. Upon completion of primary fermentation and maceration, all free run wine was transferred to tank for settling.We pressed at extremely low pressure (0.08 bars) to avoid extracting bitterness from the seeds. After settling overnight both free-run and press wines were racked to barrels.
Character: Each year, our goal for Southing is to create the ideal marriage of complexity and elegance. The seductive nose of the 2008 Southing exhibits clove, dusty blueberry, cola, violets and hint of pineapple guava. The voluptuous mouthfeel and fine tannins are balanced by our estate vineyard’s characteristic cool climate acidity.
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Wine Spectator 92 point; This full-bodied red combines richness with depth and subtlety, delivering complex, expansive flavors of spicy earth, cedar, blueberry and dark berry. Drink now through 2018. 5,000 cases made. —J.L.
Wine Enthusiast 92 point; A big, extracted and somewhat ponderous Pinot Noir. Could be Grenache, such is the weight. But it’s very good and delicious and dry, with raspberry and cherry flavors, and lots of smoky oak. Give it 4–6 years in the bottle. —Steve Heimoff (2/1/2011)
Wine Review Online 91 points; “Aromas of raspberries and red fruit give way to bright red raspberry flavor and a silky smooth texture. Elegant and delicious.”