2000 Sonoma Coast Pinot Noir
Tasting Notes
While aromas of crushed fresh strawberries are front-and-center there is a complex layering of bing cherry, baking spices, toasty-smoky oak, and subtle floral notes that continuously evolves in the glass. The palate lives up to the nose with a similar layering of flavors that unfolds as the wine is enjoyed. The structure is youthful and firm. We feel that this wine will continue to improve over the next 1 - 3 years. This is perhaps our most forwaruly fragrant Sonoma Coast yet. An intriguing mix of red and dark fruits is the first indication that there is more here than meets the ...nose! The longer one lingers over this wine the more one finds.
Vineyards
This wine is a blend of several Sonoma Coast vineyards including select blocks from our estate vineyard here on Camp Meeting Ridge as well as our new ranch off of Fort Ross Road. All are situated in exceptional sites and all were carefully controlled for balanced yield and optimal cluster exposure.
Winemaking
A wider than average range in tannin content and maturity this vintage required us to adjust the fermentation conditions more specifically to each load of grapes than we have ever done. Adaptability reigned supreme with almost every conceivable combination of cold-soak time, fermentation temperature, punchdown frequency, and post-fermentation maceration being employed in our efforts optimize the potential of each lot. All fermentations were gently basket pressed and put to barrel on full fermentation lees. Sulfite levels were kept as low as possible during barrel aging to encourage tannin resolution and color stabilization. Racking was minimal with almost all lots being left in barrel until blend assembly for bottling when they were transferred to tank by inert gas pressure
- Harvest: Mid-September to mid-October.
- Yeast / ML: Mostly native yeast and ML with only small lots conducted using cultured burgundy isolates.
- Cooperage: 40% new oak, 60% once-used; primarily François Freres & Remond with wood from Troncais & Allier forests.
- Total time in barrel: 12 months.
Final bottling technical information
- pH: 3.63
- TA: 0.61 g/100ml
- 14.1% alcohol
- Residual sugar: 0.047 g/100ml
Bottled unfined and unfiltered in November of 2001; 1699 cases produced.