1997 Étiquette Rouge

Inspired by the rare Cuvée Spéciale from Domaine Henri Bonneau the 1997 Clos Mimi Étiquette Rouge was hand harvested 6 November 1997 from Shell Creek Vineyard at approximately 34.5 degrees Brix. One-third of a ton was gently destemmed into a half-ton macrobin for fermentation. After a 10g/L sulfitage the must was punched down by hand. Indigenous yeasts were allowed to ferment the wine during a 14-day maceration. The wine was gently pressed to a single Seguin Moreau three-year-old "Yquem" 225L barrel (the first time I had not used a "Center of France" barrel for Clos Mimi) for malolactic fermentation. The barrel was soutiré every 6 months. After 18 months élévage the wine was gravity hand bottled 16 May 1999 with our own GAI bottling equipment. Final numbers on the wine were 4.15pH, 6.2 grams per liter total acidity (4.0 grams per liter sulfuric acid), 15.7% alcohol, and 15.2 grams per liter residual sugar. Like all vintages of Clos Mimi, the "Red Label" was bottled without pumping, acidulation, fining or filtration. Two hundred and ninety-five 750ml bottles of the 1997 Clos Mimi Étiquette Rouge were released exclusively to our mailing list clients and Christie's Los Angeles California Only Fine Wine Auction 24 June 2000 (just four days after the summer solstice).