Pinot Noir Clones in Russian River Valley | Pommard and 777

>>Martin: I love to see beautiful examples
in the wine industry when passion grows and grows and grows and opportunity finds a way
to intercede. Welcome back to Zoetic Wines. [intro music] [intro music continues]>>Martin: Well, it’s fantastic to see you
again. And I love…>>Kim: Welcome back!>>Martin: Thank you! And I love how you’ve actually now have dived
deeper into Pinot Noir and are really getting specialized with clones, single vineyard. So tell me about that decision and why did
you decide to jump off that bridge.>>Kim: I started playing around with the
different clones of Pinot Noir. And we’re actually aging them separately so
we have Pommard which really drew me in. I just love the flavor profiles to it. Fruity characteristics right off the bat um,
but with a, a nice earthiness undertone. So it kind of brings out the best of both
worlds of Pinot Noir. And I also take on 777 which is a little
bit more earthy. Not quite as fruity on the, on the, on the
uh initial palate there. And so it brings out different flavor profiles
through the aging process. And one thing that we noticed during
the aging process is they, they taste completely different but wonderful all by themselves. So what we decided to do is actually bottle
them separately. And so that’s kind of unique, you don’t see
that a lot. And you’ll see single vineyard designates
on wine a lot where it’s just coming from one vineyard but you don’t see the single
clonal a lot.>>Martin: And Pinot Noir is notoriously a
difficult grape to grow.>>Kim: Yea.>>Martin: So when that flavor profile, when
you find it and it just speaks to you, what exactly is that Pommard single vineyard flavor
profile that just awes you?>>Kim: The thing that I try and get across
in the bottle is, and then in the glass, is when I’m in the vineyard it just kind of speaks
to me. I, I look at a vineyard and I just, I am of
that place and it just means a lot to me. And then when I’m producing the the wine I
kind of keep that in mind. And I just use what Mother Nature intends. Not to be cheesy. But I don’t do a lot of manipulation with
the fruit. You know, we process the fruit as it comes
in to us. Uh, the only thing we play with is the fruit
itself, which is the best tool to have in your toolbox. And then barrels. I mean, barrels you can get a lot of different
components out of whether it’s neutral oak or uh new French barrels which we use a lot
in our production.>>Martin: I, I always find it fascinating
when from a teaching standpoint if someone was interested in doing this, what would you
tell them that you may have overlooked and you thought, ooh, God I wish I would have
known that. That would have saved a couple hundred thousand
dollars or quite a few years of experimentation. Or is that just part of the maturation process?>>Kim: Yea. So for us it is literally just a, you know,
mom and pop show. It is my husband and I. And we are doing everything from the, the
minute the fruit is picked all the way to when it is sold. Um, so it’s just the two of us. If anybody out there were wanting to do it,
you know, I would say if you are in our shoes, stay small like we are doing. You know it’s manageable and that way we can
focus on getting the, the quality of the wine that we do.>>Martin: I love it because it is just jumping
out of the glass. And the flavor profile is intense but also
terrifically balanced. So it seems to be that you are onto really
great things.>>Kim: Thank you.>>Martin: Cheers!>>Kim: Cheers!>>Martin: Very excited to see the growth
of Zoetic Wines and what Kim and David are doing with two very, very special varietals. Do yourselves a favor and grab some of this
wine. Thank you so much for all of your support. [closing music]

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