Walter Hansel Estate Pinot Noir Cahill Lane Vineyard 2017 (750ml)

 

Rated 93 Points by Robert Parker’s Wine Advocate

 

"Pale to medium ruby-purple, the 2017 Pinot Noir Cahill Lane has a broody nose of sliced blueberry, black cherry and warm blackberries with cinnamon, nutmeg, tree bark and amaro accents plus crushed red cherries, raspberry jam, warm strawberries and dried flowers.  Medium-bodied and silky, it fans out in the mouth with lush, concentrated fruits and tons and tons of spicy and earthy accents, with a firm frame of grainy tannins and very juicy acidity, finishing very long and layered."

 

Rated 92 Points by Antonio Galloni’s Vinous

 

"The 2017 Pinot Noir Cahill Lane Vineyard is soft, creamy and voluptous, all of which give it tremendous raciness and immediacy, especially for this wine and given its bottling just two weeks before I saw it.  Ripe red cherry/raspberry, mint, chalk and floral notes abound.  The Cahill Lane is surprisingly, shockingly open at this stage, not that that will be an issue of any kind."

 

Walter Hansel Estate Pinot Noir

 

Cahill Lane Vineyard 2017

 

Russian River Valley Sonoma County, California

 

Vintage:  2017

 

Country:  United States of America

 

Region:  California

 

Varietal:  Pinot Noir

 

Appellation:  Russian River Valley, Sonoma County

 

Alcohol:  14%

 

Cahill Lane Vineyard

 

A blend of 3 clones, clone 114, clone 115, and the Rochioli Pommard clone, are grown each on its own one acre site.  The vines were planted in 1989 and are in their peak, quality wise.  The Rochioli pommard and the clone 115 contribute red berry and cherry flavors and the clone 114 adds a dimension of herbal flavors giving Cahill Lane an Old world character.

 

 

Walter Hansel Winery

 

Hansel Family Vineyards

 

Russian River Valley

 

Walter Hansel was a lifelong wine enthusiast who had the vision to plant his estate's original 250 vines in 1978.  Today, Stephen, Walter's son, has taken up where his father left off, pursuing his vision of producing world-class Burgundian-styled Pinot Noir and Chardonnay, all from the Russian River Valley.

 

Steve Hansel's friend, famed winemaker Tom Rochioli, helped him in the early stages of his wine education by inviting him to work a couple of harvests at the Rochioli vineyards.  Steve performed his first solo attempt in 1996 out of his garage.

 

At Walter Hansel Winery, the emphasis is on low yields (a miniscule range from 1.5 to 2.7 tons/acre) for greater complexity.  Since all their grapes are grown on their own property, they can exercise strict control in the vineyards, which are planted with 5 Pinot and 5 Chardonnay clones.  Each clone was chosen for its specific acid and flavor variations.

 

All of Steve's fruit is hand-harvested, and it is re-examined again at the winery.  Hansel makes an average of 9 total passes through each vineyard.  Each pass is time consuming and expensive but Stephen feels the vine rewards him with more concentrated flavors.

 

The winery uses only natural yeast during fermentation.  Fining and filtration are minimal.  The Pinots are held on the lees without racking for 12 months.  The Chardonnays are whole cluster fermented and gently pressed to extract the juice.  The cooperage varies from year-to-year, cuvée-to-cuvée, but none of the wine is aged on entirely new oak.  One- and two-year-old barrels are always employed.

 

“My father, Walter, loved to grow everything from kiwi to oriental pears and more.  In the 1970's he enlisted my help to plant 257 chardonnay vines.  Throughout the 1980's our entire family would harvest the half acre of grapes and my father and I would make the wine; filling two barrels, which equaled 50 cases of wine.

 

Initially these wines were hard to drink, but with the help of my friend, Tom Rochioli, I developed a passion to understand everything about the vineyards and the process of making wine.  This passion influenced my quest for growing World-class wines.

 

Since our first commercial vintage in 1996, I have learned with every harvest that you must listen to vine; react to Mother Nature and ALWAYS compromise quantity for quality.”

 

Wine Making Process

 

Our processes are done in a way that each wine is allowed to express its unique character; never compromising the wine's freshness, finesse or texture.

 

We hand harvest and manually sort; once in the vineyard and once in the winery.  The Pinot Noir is destemed and gravity guides the whole berries into open topped fermenters.

 

The Chardonnay is whole-cluster pressed into French oak for fermentation.  The primary fermentation lasts 2-3 weeks and the maloactic fermentation can last until early spring of the next year.

 

Every vineyard block is traced from the harvest bins to the barrel to the settling tank before bottling.

 

Our Vineyards

 

Although we started with just 257 vines we currently farm 80 acres consisting of a total of 11 different clones.  All of our vineyards are contigous to each other with the winery facility situated in the center, making farming, harvesting and processing more efficient and easier to control quality.

 

We farm about 80 acres consisting of 6 pinot noir clones and 7 chardonnay clones, planted to 2 varieites of rootstock and trellisted in a 7 wire system that provides for a 4 to 5 foot canopy.  We offer single clone and blended clone vineyard designated wines; all crafted to provide a variety of flavors.

 

Vineyard practices vary each year as we attempt to spar with Mother Nature, however, in general:

• We pull leaves on the Eastern side and allow a full canopy on the Western side; this provides the clusters direct cool morning sun with afternoon shade.
• We employ numerous weather stations and soil probes which provide data so we can minimize our organic spray routines and monitor the use of water.
• We control the yields by cluster thinning; we typically thin to 10-15 clusters per vine for pinot noir and 18-22 for chardonnay.
• We net the vines in the middle of August to protect from bird damage.
• All in all, we make 12 to 15 passes each year through the vineyard touching each and every vine.