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2006 PINOT NOIR • ESTATE GROWN
Harvest dates: September 25 through October 12, 2006
Grapes at harvest:
Brix : 23.5 - 25.0 pH: 3.25 - 3.7, TA: 6 - 8 gr/liter
Finished wine:
Alcohol 13.86 %, pH: 3.69, TA: 5.1 gr/liter
Barrel aged 10 months in French oak, 30% new barrels
4400 cases produced, bottled August 2007
THE 2006 VINTAGE: As a general rule a large crop usually
means a bit less concentration in the wines, but 2006 was an
exception. Mother Nature provided the extra heat and light
necessary to ripen a larger crop, and there was plenty of
moisture in the soil at the beginning of the season to carry it
through. Unlike 2003, another exceptionally warm vintage, in
2006 all the heat came in early to mid-summer (five days over
100° between May and July). Since the heat came before color
change, rather than at the end of the season as it did in 2003, the
grapes actually ripened in relatively cool conditions and therefore
have more expressive fruit and more freshness than one might
expect from a hot vintage. There was no rain to threaten the
integrity of the fruit before the harvest.
VINIFICATION: 2006 was a year of exceptionally ripe stems on
the clusters, which persuaded us to de-stem only 70% of the
fruit and leave 30% to ferment as whole clusters. This allowed
us to make rather well-structured wines for such a ripe vintage.
The fruit was cold soaked for 5 days and then fermented in small
open top bins. The must was pressed at dryness, settled for 72
hours, then racked to barrels.
TASTING NOTES: Ripe aromas of raspberry, plum, and black
cherry are nicely complimented by oak spice, cola, and
minerality. The palate is lush black cherry and boysenberry over
lively acidity and well-balanced, fine grained tannin. Graceful
and ageworthy.
Harvest dates: September 25 through October 12, 2006
Grapes at harvest:
Brix : 23.5 - 25.0 pH: 3.25 - 3.7, TA: 6 - 8 gr/liter
Finished wine:
Alcohol 13.86 %, pH: 3.69, TA: 5.1 gr/liter
Barrel aged 10 months in French oak, 30% new barrels
4400 cases produced, bottled August 2007
THE 2006 VINTAGE: As a general rule a large crop usually
means a bit less concentration in the wines, but 2006 was an
exception. Mother Nature provided the extra heat and light
necessary to ripen a larger crop, and there was plenty of
moisture in the soil at the beginning of the season to carry it
through. Unlike 2003, another exceptionally warm vintage, in
2006 all the heat came in early to mid-summer (five days over
100° between May and July). Since the heat came before color
change, rather than at the end of the season as it did in 2003, the
grapes actually ripened in relatively cool conditions and therefore
have more expressive fruit and more freshness than one might
expect from a hot vintage. There was no rain to threaten the
integrity of the fruit before the harvest.
VINIFICATION: 2006 was a year of exceptionally ripe stems on
the clusters, which persuaded us to de-stem only 70% of the
fruit and leave 30% to ferment as whole clusters. This allowed
us to make rather well-structured wines for such a ripe vintage.
The fruit was cold soaked for 5 days and then fermented in small
open top bins. The must was pressed at dryness, settled for 72
hours, then racked to barrels.
TASTING NOTES: Ripe aromas of raspberry, plum, and black
cherry are nicely complimented by oak spice, cola, and
minerality. The palate is lush black cherry and boysenberry over
lively acidity and well-balanced, fine grained tannin. Graceful
and ageworthy.