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2001 PINOT NOIR. Fort Ross Vineyard, Sonoma Coast - SOLD OUT

2001 PINOT NOIR. Fort Ross Vineyard, Sonoma Coast - SOLD OUT

Our 2001 Pinot opens with enticing, well-integrated aromas of ripe black cherries and a hint of truffles.

 

 

Our 2001 Pinot opens with enticing, well-integrated aromas of ripe black cherries and a hint of truffles. The palate is supple and smooth maintaining a fine balance between fruitiness and subtle acidity. The captivating, luscious red fruit, sassafras and hibiscus continue to unfold even through the long finish. Immediately enjoyable, this well structured wine will hold for many years to come. A wine that amplifies the pleasure of a meal and gives more pleasure with each successive glass.

Wine Specs

Vintage 2001
Varietal Pinot Noir
Appellation Sonoma Coast
Acid .55g/100ml
Aging 17 months
Alcohol % 14.5

Wine Profile

Tasting Notes Lilting aromas of rose petals, ripe black cherries and a hint of truffles, a fine balance between fruitiness and subtle acidity with a touch of oak, introduce this supple, smooth Pinot Noir. Its luscious red fruit, sassafras and hibiscus continue to unfold through the long finish. Immediately enjoyable, this well structured wine will hold for many years to come as its complexity continues to develop.
Winemaker Notes The grapes for this Pinot Noir were handpicked in the cool early morning hours in small five-gallon buckets. After hand sorting, the grapes were cold soaked for several days and fermented in simple open-top fermenters. The caps were manually punched down. Shortly after pressing, the wines were barreled in a combination of new and used French oak. Throughout fermentation and aging, the clones and the different vineyard blocks were kept separate to maintain their distinct flavor profiles and structural components as blending elements. The wine was bottled unfined and unfiltered.
Other Notes 2001 was our first commercial vintage. A relatively cool spring preceded warm weather in May and June. In August and September, the cooling influence of the nearby Pacific Ocean allowed the grapes to reach physiological maturity without the risk of dehydration. Individual blocks were harvested on multiple occasions based upon flavor profile and ripeness of the individual vines. The yield was low and the flavors were correspondingly high.
 

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