This is a co-fermentation of the massively fruit forward 777 clone and the workhorse yet tannic 115 clone. (Get it?) Single Dijon clones rarely make a complete wine so we wanted to see if blending these two clones would make a more complete wine and it did. We will attempt to repeat this fermentation annually as it has become legendary in the valley. Just ask around for the whole amusing story…
The individual parts:
Clone 777: Small, compact clusters, small berries, low-yielding, strong and intense color due to tiny berries and thicker skins, very aromatic with dense and complex black fruit flavors in the realm of black cherry and cassis, with leather, tobacco, and earthy notes. Highly structured with tannins to age.
Clone 115 : Smaller, even tighter clusters, little hand grenades, regular yields, strong purplish color, high anthocyanins, round, rich and supple, notable tannins, consistent aromatic profile of black cherries, leather and roses, exotic flavors of cherries, blueberries, boysenberries and anise, age-able.
The sum of the parts. Dark, bordering on black. Dried Porcini mushroom, leather, soy sauce, blackberries are prevalent on the nose and carry through to the palate. There is a depth to this wine not found in this degree from the other wines of this vintage. Sweet and savory in the mouth, there are subtle hints of blackberries, black plums and even the elusive Hoisin sauce and buckwheat pancakes with honey. The fruit is hiding at this point but currently shows bizarre depth and concentration. This wine really needs another two years of bottle age or two hours of decanting, more indicative of where this wine is currently at opposed to where and what it is going to be. Texturally this 892 is full bodied and lusty; it is the massive monster in a vintage where few to no massive monsters exist.
Conclusion: Yes, given time, this will be a more complete wine.