Aged in French barrels for 17 months (approximately 30% new barrels). Luxurious and rich spices, red and black berries, and non-fruit aromas (black tea, mushrooms, freshly tanned leather, raw meat, etc.) are beautifully present, framed by elegant acidity. A sensual taste with a firm core and concentrated umami flavor. A long, lingering finish. A wine that represents the concept of Riesz Pinot Noir.
About Reese's Grapes and Winemaking (Pinot Noir)
About Reese's grapes and winemaking (Pinot Noir): The grapes are harvested at the best time from each distinctive vineyard (balanced acidity, sugar and ripeness, never overripe), transported in small baskets (to avoid being crushed), and all brought cold to the cellar, which was completed in 2010 (located across the San Andreas Fault from Ridge's Monte Bello vineyards).
From the time the grapes are delivered until they are bottled, everything is designed to be done by gravity flow (gravity transports the grapes from higher to lower levels, and no pumps are used, so the juice is not put under any extra strain).
The sorting table is slow, and one ton of grapes is sorted in about an hour, and no unripe or overripe fruit is put into the fermentation tank.
The rate of whole-cluster fermentation varies from wine to wine.
The facility is equipped with approximately 120 1-ton stainless steel open-top fermentation tanks for small batch fermentation (see photo on the right).
The fermentation tank is small enough to be lifted with a forklift and moved without the need for a pump.
All fermentation is done using natural yeast, and it is interesting to see how each vineyard has its own unique fermentation process.
The aging period varies depending on the wine, and is done in French barrels that have been naturally dried for four years (usually less than three years).
Unfiltered and bottled without artificial fining.
Vintage Information
The weather at the 2017 VTG was memorable and completely different from the past few years.
There was ample rainfall in the winter and a warm, temperate spring, which meant that although flowering and fruiting were somewhat sparse, a fair yield was likely to result.
Harvesting began at the end of August, two weeks earlier than usual, but on September 4th, a scorching heat wave hit, with temperatures exceeding 40 degrees Celsius. The heat was so severe that the grapes went dormant rather than increasing their sugar content, so harvesting had to wait about two weeks before it could begin.
The resulting Pinot Noir has a silky, smooth texture and increased complexity.
Technical information
Fermented in small 1-ton open-top stainless steel tanks (approximately 20% whole bunches), aged in French barrels for 17 months (approximately 30% new barrels), non-filtered, bottled without artificial fining
Tasting Comments
The taste of Horseshoe Vineyard, which represents Reese's Pinot Noir concept, is "a direct expression of the terroir without feeling heavy."
In recent years, its individuality has become extremely refined, with a dense umami flavor at the center of the palate, and red fruits (rose, red cherry), spices (anise, licorice), and flinty flavors (stoniness) are lightly sublimated, resulting in no sense of heaviness at all.
Non-fruity aromas (black tea, mushrooms, rich spices, fresh leather, raw meat, etc.) are impressively present.
It has a smooth mouthfeel and firm, supple tannins, and leaves an impressive, sensual aftertaste. If you drink it young, we recommend using a large glass to let it blend well and enjoy it slowly over time.
It can be expected to age for 15-20 years.
Field Information
Horseshoe Vineyard, Reese's own vineyard in the Santa Cruz Mountains.
Planted in 2004, 7ha (5ha of which is Pinot Noir), at an altitude of 414m-490m, the soil is a thin layer of topsoil beneath which is a mixture of shale deposits known as the Monterey Formation and marine diatomaceous earth deposits.
The soil was formed 11-15 million years ago.
The San Andreas Fault undulates and twists, causing the bottom bedrock to rise and become intricately intricate.
The wine has good drainage and is rich in minerality, resulting in a complex, taut wine.
The area was named Horseshoe (after a horse's U-shaped horseshoe) because horses used to graze here before it was turned into a vineyard.
New tree plantings also underway in 2017
Vintage: 2017
Capacity: 750ml
Type: Red wine
Taste: Medium bodied
Main variety: 100% Pinot Noir
Country of Origin: America
Region Name: California
AVA: Santa Cruz Mountains
Vineyard: Horseshoe Vineyard
Note: Limited stock vinous 94P June 2019 by Antonio Galloni Parker Point 92P Wine Advocate Feb.2020 by Erin Brooks
Winemaker: Jeff Brinkman
Winemaking: Fermentation in stainless steel tanks (whole bunch ratio 20%), natural yeast fermentation
Aging: 17 months in French barrels (30% new), unfiltered
Soils: shale deposits, marine diatomaceous earth deposits
Rating: 90P or above
Cap: Cork
Alcohol content: 12.7%
JAN: None