Pinot Noir. Willamette Valley, Oregon 2022

J.K. Carriere 'Vespidae'

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Fresh, Dry, medium bodied, light cola, spice, raspberry.

Harvest Pinot Noir grapes at balanced ripeness aimed at moderate sugar and noticeable acidity for a fresh, dry medium-bodied wine with raspberry and light cola aromatics. Sort in the vineyard or crush pad, removing underripe, raisined or diseased fruit. Target approximately 22–24°Brix depending on desired alcohol.

Harvest & Sorting

If seeking enhanced fresh fruit and gentle color/aroma extraction, perform a 3–5 day cold soak at 5–10°C with 20 mg/L SO2 added at crush. This helps pull raspberry and light spice characters without heavy tannin extraction.

Cold Soak (Optional)

Crush grapes and transfer must to fermentation vessel (tank or open-top). Add pectic enzyme if desired (2 g per 100 kg) to aid extraction and later clarity. If using cultured yeast, rehydrate per manufacturer's instructions; otherwise rely on native fermentation.

Crush & Must Preparation

Inoculate with selected Pinot Noir yeast (approx. 2 g per 100 kg) once must temperature is stable around 18–22°C. Add yeast nutrient (5 g per 100 kg) at inoculation or stagger during early fermentation to support a clean, dry finish and healthy fermentation kinetics.

Inoculation & Nutrients

Ferment at a controlled 22–26°C to preserve fresh raspberry aromatics and encourage light cola/spice notes without producing jammy character. Perform gentle punch-downs or pump-overs 1–2 times per day to achieve moderate phenolic extraction and a medium body. Monitor Brix/TA and temperature daily.

Fermentation Management

When free-run and pressed fractions achieve desired color and tannin balance (typically when density/nearing dryness ~0–3°Brix residual sugar for dry style), press off skins. Keep press fractions separated if you want to blend for structure; aim to limit heavy phenolics to maintain the lighter body.

Pressing

Inoculate with malolactic bacteria (approx. 5 g per 100 kg) after alcoholic fermentation is complete and wines have settled. Conduct MLF at cooler temperatures (18–20°C) to soften acidity and round mouthfeel while retaining fruit freshness. Monitor until malic acid is converted.

Malolactic Fermentation

Rouse the wine into neutral or lightly used French oak barrels. Use mostly neutral oak (or large-format oak) with up to 10% new oak to contribute gentle spice and cola-like vanillin notes without overpowering raspberry fruit. Age for 6–10 months for a fresh, medium-bodied profile; longer (10–12 months) if additional integration and subtle toast is desired.

Aging Strategy

Top barrels regularly to avoid oxygen uptake, perform light bâtonnage if you seek slightly more texture but avoid heavy lees stirring to keep a bright profile. Rack once or twice during aging to clarify; avoid aggressive filtration that strips character.

Barrel Management

If needed for clarity or protein stability, use a light fining agent (e.g., bentonite or a gentle egg-white program) and perform cold stabilization. Adjust and check free SO2 and total SO2. Target final free SO2 to protect wine (varies by pH; commonly 20–40 mg/L) and add potassium metabisulfite 50 mg/L at bottling as a guideline. Filter if sterile bottling is planned.

Fining & Stabilization

Bottle under inert gas or with a sterile bottling setup to avoid oxidation. Fill, cork, and label. Bottle around 3–6 months post-fermentation depending on your aging plan; allow short bottle rest (4–8 weeks) before release to allow harmonization. Produce approximately 60 standard 750 ml bottles from 100 kg fruit (yield will vary).

Bottling

Pinot Noir grapes (whole-cluster or destemmed, depending on style)

Native or cultured yeast (Pinot Noir / neutral red wine strain)

Yeast nutrient

Cold-soak sulfur dioxide (optional, for oxidation control)

Malolactic bacteria (Oenococcus oeni)

Pectic enzyme (optional, for extraction and clarity)

Potassium metabisulfite (for final stabilization)

Neutral French oak barrels or 2–3 year seasoned oak

Small amount of new oak (optional, toasted)

Fining agent (bentonite or egg white slurry)

Sterile bottling line or siphon

Corks and bottles

Field Recordings Wonderwall 2024 - Pinot Noir

COFFEE

Latte

Cortado

Espresso

Passion Fruit Mojito

sparkling wine, fresh squeeze OJ, strawberry syrup

Otus Mimosa

Make Field Recordings Wonderwall 2024 - Pinot Noir Recipe in just 48h . Fresh, Dry, medium bodied, light cola, spice, raspberry.

Field Recordings Wonderwall 2024 - Pinot Noir Recipe

Descriptors

Tasting Notes

Food Pairings

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