After receiving such a strong reception from our first three vintages we decided to slightly increase
production of our wildly popular Blanc de Pinot Noir. Unfortunately, Mother Nature wasn't using
the same playbook as we were and the yields were naturally lower in 2010 than in previous vintages,
resulting is less wine rather than more. Again, we sourced the majority of this fruit from a section of
the Arbre Vert Vineyard, planted to the 115 clone, that tends to lag behind the rest of the vineyard in
terms of how it ripens.
Immediately upon arriving at the winery we put the whole clusters into the press and pressed them
very gently. The goal was to extract as much good tasting juice from the grapes without pulling out
too much color. We placed this juice into one ton bins, let it settle for a day, and then drained it to a
combination of stainless steel and older oak barrels. There the wine fermented and was prevented it
from going thru malolactic fermentation. We kept it in these vessels until April when we bottled it.
So, what does this unique wine taste like? First off, it is surprisingly, remarkably good. Think sparkling
wine without the bubbles. The Blanc de Noir has now become a fan-favorite of our Novy
white wines. It possesses some of the mid-palate weight and richness of Chardonnay but with exceptional
acidity. In fact, in 2010 it is remarkably lean, reflecting the character of the cooler vintage,
with only 11.7 percent alcohol and a pH of 3.2. The nose is exotic with hints of lemon rind and orange
fruit. Quite frankly, it smells more like Marsanne or Roussanne but, combined with the weight
and fruit flavors, it ultimately is its own uniquely wonderful wine. This is an amazing pairing with
sushi, with various seafood dishes, and even with slightly spicy chicken dishes.