| We are at the eastern
extremity of the Russian River AVA, and close to the eastern end
of the Dry Creek Valley AVA. This is an area of rolling hills with
Southwest exposure.
The soils are of volcanic origin, mainly a clay
loam with a great deal of volcanic rock and shale. The soil depth
varies greatly and along with the low vigor of the site this limits
production. We are fairly high up the hill and whilst we are not
frost free we seem to have averted major frost damage in recent
years.
The vines are head pruned (small bushes,
no trellis wire). The vineyard is dry-farmed (no irrigation),
relying on winter and spring rains to water the vines. Normally
the vines are pruned in January and February and the cover crop
of Fava beans, clover, vetch, chamomile and mustard is ploughed
into the ground in March. Each vine is pruned so the major arms
form the shape of a wineglass about 3-4 feet high.
From this basis the canes form a leafy canopy
with approximately two bunches of grapes per cane. In summer time
as the grape bunches mature, the vineyard workers pull leaves
to expose the fruit. This gives better sunlight exposure to the
bunches and also allows airflow through the bush, reducing the
threat of molds and mildews and heat stress in the center of the
plant.
Normal crop levels are between 2.5-3 tons per
acre. At this harvest level and with the exceptional terroir winemaking
in the winery is easy. No pesticides or fungicides are used
in our vineyard.
Limerick Lane Cellars
is an estate producer. We do not buy grapes from other vineyards.
As we are blessed with great terroir, the winemaking is basic
and traditional.
We use a non-interventionist approach. The grapes
are picked at daybreak so the fruit is cold. This allows the wine
making team to set the pace of the fermentation. After destemming
the must is pumped to open-topped fermenters which are punched
down up to seven times daily to regulate the temperature and allow
the fermentation gases to escape.
When all the grape sugar is converted to alcohol
the primary fermentation is complete. The wine is then drained
and the pomace is pressed. The wine is stored in stainless steel
tanks as it progresses through secondary fermentation, converting
Malic acid to Lactic acid. When this process is complete the wine
is racked off its lees (dead yeast cells) and transferred to barrel.
The wine is stored for a year in a combination
of French and Hungarian oak barrels. Between 25-30% of new oak
is used on each vintage. The wine is racked to tank and bottled
unfined and unfiltered, the acid is natural and unadjusted. The
quality of the fruit grown at Limerick Lane allows this non-interventionist
approach.
Limerick Lane Cellars
1023 Limerick Lane
Healdsburg, Ca 95448
(707) 433-9211
(707) 433-1652 (fax)
limerick@monitor.net
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