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1997 Pinot Noir, California

Vintage

Overall, 1997 was a challenging year for Pinot Noir because of the warmth and relative earliness of the season - something that typically causes the sugars to rise to the level of picking before the fruit has actually matured. The cool-climate location of our vineyards, however, performed well, allowing our grapes the "hang-time" necessary to develop optimum fruit development.

Vinification

Fifteen lots of grapes were culled from these four vineyards and each was matched individually to the size and shape fermentor best suited to its development. All lots were cold soaked to extract maximum flavor with minimum tannin. Punch down and pump over routines were monitored and altered daily through the 8-13 day fermentation. The wine, still maintained in separate lots, was rushed to French oak shortly after pressing to finish secondary fermentation and was stirred weekly to intermittently to build middle mouthfeel and velvety texture. The wine received a total of 15 months barrel aging. The individual lots were blended, then bottled, unfiltered, in June, 1999. Alcohol: 14.3%, total acidity: .54, pH: 3.63, residual sugar: .1. Cases produced: 3,282.

Tasting Notes

Aromas are of black cherry, plum, herbs and spicy oak. The flavors are of red plum, berry, toffee and rich vanilla. Overall impression is of intensely ripe fruit. The mouthfeel/texture is medium bodied, creamy and velvety. The flavors carry through to a long finish.