I was fortunate enough to work as Cal Poly's student winemaker, in conjunction with mentor Christian Roguenant, to make the 2008 vintage of Cal Poly Wines. We produced a total of six wines: Chardonnay, Syrah, Mustang White, Mustang Red, Poly Royal dessert wine, and Pinot Noir. Each of these wines has won several medals in major wine competitions throughout California. You can read my production notes for these wines by following the link to a previous issue of Cal Poly's wine and viticulture magazine, The Cluster (pg. 5). I copied the production notes for the Pinot Noir below:
Just a few months after the 2008 harvest, the majority of Cal Poly's Pinot Noir (Block 2) was pulled up and replanted to decrease the vineyard's variable ripening conditions. When planning harvest, I decided to split the pick between two days to maximize fruit ripeness. The first half of Block II arrived on September 12th at 25.5 Brix, 3.61 pH, and 6.40 g/L TA. The remaining portion of Block II and Block IV arrived on September 26th at 26.3 Brix, 3.69 pH, and 6.43 g/L TA. My goal was to create a Pinot Noir that was more closely related to a Burgundian style: fruit forward with less oak and phenolic structure. I decided the best way to achieve this was via native yeast fermentation, so a majority of the fruit was allowed to undergo whole-berry fermentation on its own in a small, open-top fermentor. To increase complexity, a small portion was fermented in half-ton picking bins with RC-212. Once fermentation was complete, the must was gently pressed into barrels for eight months maturation. A combination of 30% new French and Hungarian oak, 20% one- and two-year old French oak, and 50% neutral barrels were used to create the last Pinot Noir from these vines.
As discussed here in my previous post, this wine is currently available for sale only through the Gold Medal Wine Club, which bought out Cal Poly's stock to offer to its members and customers.