VINEYARDS

Monterey County Appellations  Arroyo Secco and Santa Lucia Highlands

 

 WINE FACTS 

23.8 Brix sugar at harvest. Four months barrel age with a touch of new Oak

 

WINEMAKER  COMMENTS

The aim is to produce a Pinot Noir that reflects the Monterey County Appellation growing conditions of heat summation appropriate for Pinot Noir and Alluvial soils that drain well.  A wine in balance, avoiding the excesses of high alcohol with the fruit expression enhanced by a finishing touch of acidity.


VINEYARD: Arroyo Seco and Santa Lucia Highlands

Our Pinot Noir grapes are from two excellent areas within Monterey County. The smaller area of Arroyo Seco is blessed with strong maritime influences, driving winds, and saturated fog from the deep hyper-cold waters off Monterey Bay.  

 

The Santa Lucia Highlands AVA is rapidly growing in stature for Pinot Noir in the wine world. This elevated mountain perch is planted on the terraces of the Santa Lucia mountain range, overlooking the Salinas River Valley. The fog and breezes from Monterey Bay funnel southeast, between the Gabilan and Santa Lucia ranges, creating a cool, true region 1 climate.

VINE AGE:  Average 17 year-old vines

YIELDS/ACRE: 3.0 tons per acre (due to poor weather during bloom and set)

VINE TRELLISING SYSTEM: “VSP” Vertical Shoot Positioning         

 

WEATHER: An unusually cool spring which lasted through bloom and set resulted in a crop size that was 30-40% smaller than normal. Overall daytime and nighttime summer temperatures were warm, however, and, with the smaller crop speeding the ripening process, the short intermittent late-season moisture that most of the county saw did not seriously impact very successful harvesting in the first week of October.

Alcohol: 13.0%     - Moderate and balanced in todays world of high alcohol wines

 

WINEMAKING DETAILS: 100% stem removal, 72 hour cold soak prior to yeast inoculation.  The wine was punched-down three times daily and fermented to dryness in open-top tanks for two weeks.  Tank temperature was allowed to rise to a maximum of only 85ºF to minimize tannin extraction and enhance fruit expression; pomace was lightly pressed to 1.4 atmospheres pressure.  ML inoculation took place in tank; after 5 days the wine was transferred to oak barrels for completion.  The wine was aged in two, three, and 4-year-old French and American oak barrels for about 5 months.

 

WINEMAKER’S COMMENTS: The aim is to produce a Pinot Noir that reflects the superb Monterey County Appellation growing conditions of heat summation appropriate for Pinot Noir and Alluvial soils that drain well.  A wine in balance, avoiding the excesses of high alcohol with the fruit expression enhanced by a finishing touch of acidity.

 

ABOUT JIM TONJUM AND JIM TONJUM PINOT NOIR

A sensational effort has been put forth on the part of former Wine Executive Jim Tonjum. This older gentleman, who retired almost 15 years ago from running one of the larger Napa Wineries, has provided us with this little gem of a wine, made entirely from Monterey Count Pinot Noir grapes.

The grape sourcing was done by contacting former colleagues in the business and selecting the fruit from two single-vineyards. The current release of Jim Tonjum Pinot Noir is packed with bright fruit flavors of dried cranberry and lush red raspberry. While it certainly does a nice job of coating one’s palate with rich layers of fruit, it is most definitely a wine that tends to the drier side of California Pinot Noir. We most wholeheartedly would suggest matching this extremely well crafted red with grilled lamb or other heartier fare.

Written for one of his customers by Bob Gifford, wine expert extraordinary at Ruby Wines in Massachusetts.

 

Cases Produced:  992                                       Release Date: July 1, 2014                        jimt@jimtonjumcellars.com


Downloads

2013 Jim Tonjum Pinot Noir Fact Sheet