WINE MAKING PHILOSOPHY
Poundstone is dedicated to producing local wines from sustainably grown fruit. The cool climate of the Carneros is ideal for growing Chardonnay and Pinot Noir. Poundstone Chardonnay tends toward a Chablis style with balanced flavors and high acidity. The Pinot Noir is a unique blend of clones that together express the purity of Pinot and complexity of the wine.
We regularly check the vines making decisions about the fruit as it develops until we are ready for harvest. We source our barrels from several Coopers in France.
While our fruit grows in Carneros, we make the wine in St. Helena at Ballentine Vineyards.
WINE MAKING PRACTICES
We hand pick and sort our fruit to optimize the flavor in the vineyard. For our Chardonnay the grapes are brought to the winery extremely clean, where they undergo a second sorting. They are whole cluster pressed gently, and we keep the press fractions separate. The wine is partially fermented in tank very cool allowing for the natural esters to remain and to retain as much fruit as possible. We finish the wine in barrel and stainless drum allowing for full lees contact and fractional barrel fermentation. The wine is aged on the lees and stirred bi-monthly. We bottle after 8 - 9 months aging to retain the freshness and brightness our vineyard offers.
The Pinot Noir grapes are destemmed, and lightly crushed into fermentation bins. The Pinot Noir is kept cool and reductive on dry ice for several days. We ferment the wine slow initially, and slowly to allow the temperatures to rise. The wine is aggressively punched down by hand daily during the peak of fermentation. Color extraction and tannin were closely monitored to achieve a gentle, elegant wine with light tannins and rich flavors. We ferment each clone separately to be able to blend after aging. The wine was pressed off at dryness, and aged in 40% new French oak for a period of 10 months. We bottled in August of the following year to keep the fruit vibrant and youthful.