2007 Sonoma Coast Reserve Pinot.
Deep red color... spicy baked cherry pie, plum and wild berry aromas, mouth filling and fleshy with crisp acidity. Decanted, the wine turns elegant and refined in the glass. Full-bodied, but not heavy, allowing the rich flavors to tap dance across your palate. Ends with a long, lingering finish.
We picked the grapes in mid September of 2007, the fruit was at 51 degrees when measured in the picking bins. The high for that day was 101 degrees. We fermented in a 4 ton open top tank for 18 days at a low temperature. The Pommard clones tend to exhibit more body and tannin-which is to our liking, thereby aging better than the lighter Dijon style wines.
Hand-harvested, sorted....20% boot crushed and fermented in a 4-ton open top fermentor with one daily punch down. Pressed at dryness to 1.25 bar directly into barrels.
Aged in primarily Damy and Cadus coopered new and neutral French oak barrels for 24 months. The wine was bottled on 8, September 2009