Tasting Notes

Release Date: Fall 2012

Unusually cold weather persisted throughout the growing season in 2010. Causing the flowering and harvest to be later than we typically see. This is especially good for growing Pinot Noir.

Our Estate Pinot is fermented using a classical technique called "whole cluster". The fruit--stems and all--go into small tanks without crushing. As we mix the grapes day after day, the berries slowly breakup and fermentation begins. The ferment dynamic is more complex and the mixture of stems and a portion of whole berries at the end of the process provide the completeness we strive for.

The 2010 is a wine for the cellar. All of the elements of exotic spice, cherry-plum-cranberry fruit notes, and sandalwood are intertwined in an elegant package sure to unfold over the next ten years. Patience is a virtue.

Production

804

Tech Notes

Yield: 1.8 tons per acre Harvest: September 1st-26th Numbers @ Harvest: 23.5 Brix, 3.45 pH, 8.5 grams acidity Barrel Regimen: French Burgundy 70% new Bottling: September 2011 Alcohol: 13.5%

Reviews

96 points Robert Parker Jr's The Wine Advocate - August 2012

Issue #202

The 2010 Pinot Noir Estate is an exceptionally elegant wine. Dried cherries, plums, exotic spices, mint and crushed flowers waft from the glass, with plenty of lift from the use of 50% whole clusters. There is a lot of personality here, but readers will need to be very patient while the stems integrate. The 2010 is striking from start to finish. I can’t wait to see how this stunning Pinot ages. Anticipated maturity: 2020-2030.

91 points Cellar Selection Wine Enthusiast Magazine  - December 2012

This wine feels angular, as if the flavors of raspberry and sour cherry candy had gotten a squeeze of lime for extra zestiness. The tannins are rich and pronounced, and the finish is splendidly dry. Give it six years in the cellar.  — SH

90 points Wine & Spirits Magazine  - October 2012

On one level, this is candied and bright, with lasting flavors of strawberries and red raspberries. On another level, it’s challenging in its structure—focused on acidity and fruit skin tannins, stemmy and reductive.  Time should create a tighter weave between the fruit and the structure; cellar this for four years or more

The American Wine Society Wine Journal - Spring 2013

Enticing forest floor aromas let you know you are in the world of Pinot Noir; and what a gorgeous example. Elegant and complex with earthy, cherry, strawberry-rhubarb flavors and highlights of anise and tea box spice all meshing together like a finely tuned orchestra. Exquisitely balanced with the perfect level of acidity, finishing with an aftertaste that lingers forever.