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Wine Details
Price:
$21.50 per bottle
Description:
These grapes come from our Pinot vineyard at 2200 feet (mountain top), above Boonville in Anderson Valley.
The grapes were picked in early October at 25.7 brix, TA .65, pH 3.75. Alcohol is 14.3%. The clone is Pommard on 110R rootstock. The grapes were spontaneously fermented in small batches. The musts were hand punched down five times per day to obtain maximum extraction of color and flavor and to maintain fermentation temperatures under 28 degrees Centigrade. The wine was pressed off into 20% new French oak (Remond Burgundy MTL+) and 80% one-year old French oak. The wine was aged for 15 months before bottling. 460 cases were produced.
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Varietal Definition
Pinot Noir:
The name is derived from the French words for ‘pine’ and ‘black’ alluding to the varietals' tightly clustered dark purple pine cone shaped bunches of fruit. Pinot Noir grapes are grown around the world, mostly in the cooler regions, but the grape is chiefly associated with the Burgundy region of France. It is widely considered to produce some of the finest wines in the world, but is a difficult variety to cultivate and transform into wine. By volume most Pinot Noir in America is grown in California with Oregon coming in second. Other regions are Washington State and New York.During 2004 and the beginning of 2005, Pinot Noir became considerably more popular amongst consumers in the United States, possibly because of the movie Sideways. Being lighter in style, it has benefited from a trend toward more restrained, less alcoholic wines. It is the delicate, subtle, complex and elegant nature of this wine that encourages growers and winemakers to cultivate this difficult grape. Robert Parker has described Pinot Noir: "When it's great, Pinot Noir produces the most complex, hedonistic, and remarkably thrilling red wine in the world."
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