2003 Sonoma Coast Pinot Noir
Tasting Notes
Dark and stone fruit aromas reminiscent of black cherries, plums, and red currants are followed by whiffs of leather, tobacco and herbs. The complexity of aromas yield notes of mineral, sandalwood and white pepper as well. This wine possesses a confident acidity upon entry with flavors of spice and tea. The soft tannins round the mid-palate with minerals and full-flavored Pinot Noir character. Enjoy now or cellar up to 3 years.
Vineyards
This wine continues to be a blend of several of our Sonoma Coast vineyards. However, an ever-increasing proportion is coming from our estate vineyard off Fort Ross Road, now approaching full production.
- 15% CMR
- 20% Flowers Ranch
- 65% Leased vineyards and those under contract, farmed to our specifications.
The full spectrum of Pinot Noir clones is represented in this wine. Older traditional California selections such as Martini, 2A, and Pommard are complemented by the more recently available Dijon clones (113, 114, 115, 667, 777), as well as low vigor selections from the Swan and Calera vineyards.
Harvest
Early to mid September 2003, depending on location & block/clone.
Winemaking
Fruit was rigorously hand sorted and fully destemmed with no crushing. Moderate cold soaks (4-5 days), warm fermentations (85-90° F), and minimal punchdowns (twice a day or less) were done this year in order to adapt to what nature gave us. Total skin contact ranged from 11-18 days with all fermentations being carefully basket pressed and put to barrel on full fermentation lees for ML. Racking was minimal with only one assemblage being done in the spring to allow the blend to "marry" in barrel for a few months before bottling. Mostly native yeast and ML with only small lots conducted using cultured burgundy isolates.
Cooperage and Aging
100% French oak; 40% new.
Time in barrel = 12 - 14 months.
Bottling
December 2004; 4400 cases produced.
Final bottling technical information
- pH: 3.59
- TA: 0.61 g/100 ml
- Alcohol: 14.3%
Release Date
Spring 2005