Pinot Noir (Red)
Sonoma Coast
$27.00/bottle
This wine was made from start to finish at our winery in Geyserville. The trick with Pinot Noir is to extract as much color as possible without accumulating too much tannin. Whole-cluster fruit is placed in open-top fermenters and punched down several times a day. It is then pressed and
placed into small barrels where it matures for about 10 months, undergoing racking throughout its development. Our 2006 Pinot Noir is extremely dark and dense. It offers profound flavors of raspberry, strawberry, and cranberry as well as exotic notes of sandalwood and spice box.
10 months in 100% new French oak; 100% Pinot Noir; 14.5% alcohol.
The 2006 vintage was unseasonably long due to an extended period of cool weather in early summer and a rain-free autumn that saw no precipitation whatsoever during September and October. In fact, harvest commenced weeks later than normal with some vineyards not being picked until the first week of November. This allowed the fruit to hang on the vine for an extremely long period of time and gain tremendous concentration and complexity. Additionally, we collaborated with a handful of new growers in ’06 in order to evaluate small lots of fruit and learn which vineyards perform best, which parcels of fruit are most compatible with each other, which demonstrate the most longevity, and which wines ultimately best express the tastes and textures we want to achieve.