2003 Pinot Noir, Sonoma County
Vintage
2003
Price
$22
Release Date
October 2005
Appellation
Sonoma County
Case Production
861 Cases
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Vineyard
Grapes from cooler locations of the Sonoma Coast, Carneros, and Russian River, promote a deeper, more complex flavor profile. The majority of the lots were cold soaked for two to three days, fermented in open and closed fermentors and pumped over two times per day. The fermentations lasted 10 to 12 days at temperatures in the low 80's to low 90's. Wines were aged in American and French oak for 15 months. Alcohol 14.5%, Total acidity .58, pH 3.78, Residual sugar, .04%.
Vintage
The season began on a wet note - we got almost a year's average rainfall in December 2002 - but an unseasonably warm spring gave us an early bud break in March. The vines began to grow and the weather turned cold and wet again in April; depending on location we had rain between 20 to 26 days of the month. This cool overcast weather virtually stopped vine growth and filled the soil with water. As it turned out, April rains and soil moisture ended up being the big story of 2003. Warm weather in May got things going again with explosive growth, then June cooled off and it became apparent that it was going to be a late harvest. There were rumblings about similarities with 1998, but with record heat in July, the situation looked hopeful. August cooled some but brought a tropical weather pattern and the fear of rain. The weather warmed in late September and it became a challenge to control sugars while waiting for flavor maturity. Once harvest began in mid-September, but thanks to a cooling trend, we were able to bring in fruit with great ripeness and maturity through October. 2003 was unique and, weather-wise all over the board. But we got what we needed at critical times and most varietals fared beautifully.
Tasting Notes
It is round, full bodied, and fairly complex in flavor, with a medium to long finish. In aroma, it features plum, vanilla, toasted oak, ripe cherry, and clove. With its evident richness and fruitiness, it can be enjoyed with broiled fish such as halibut, flounder, or swordfish; crab or shrimp Louis; earthy mushroom dishes; pork tenderloin; or broiled steak.
Terry Nolan, Winemaker