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2005 PINOT NOIR. Fort Ross Vineyard. Sonoma Coast - SOLD OUT

2005 PINOT NOIR. Fort Ross Vineyard. Sonoma Coast - SOLD OUT

Plush and concentrated with soaring aromatics of wild berries, dark black cherry, and blackberry that are interlaced with notes of delicate tea rose, cola and a hint of softly spiced vanilla. 90 POINTS - WINE SPECTATOR

 

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Plush and concentrated with soaring aromatics of wild berries, dark black cherry, and blackberry that are interlaced with notes of delicate tea rose, cola and a hint of softly spiced vanilla.  The opulent entry entices with ripe black fruit flavors and nuanced exotic spices that are perfectly balanced by the finely structured tannins. Rich, yet supple and polished, with lingering finish that maintains the elegance and finesse that defines this expressive Pinot Noir.


“Quixotic weather small crop = small clusters tiny berries = fabulous wine!”

 

90 POINTS - WINE SPECTATOR:
Fragrant plum, wild berry and raspberry, with spice, mineral, sage and cedary oak give this depth and firmness and a savory pleasant earthiness. Better than previously reviewed. Best from 2009 through 2012.

2005 Pinot Noir Fort Ross Vineyard Tech Sheet

Wine Specs

Vintage 2005
Varietal Pinot Noir
Appellation Sonoma Coast
Harvest Date September 27, 2005
Acid .55g/100ml
Aging 11 Months
Bottling Date September 06, 2006
Alcohol % 14

Wine Profile

Tasting Notes Plush and concentrated with soaring aromatics of wild berries, dark black cherry, and blackberry that are interlaced with notes of delicate tea rose, cola, and a hint of softly spiced vanilla. The opulent entry entices with ripe black fruits flavors and nuanced exotic spices that are perfectly balanced by the finely structured tannins. Rich, yet supple and polished, with lingering finish that maintains the elegance and finesse that defines this expressive Pinot Noir.
Winemaker Notes The grapes for this Pinot Noir were handpicked in the cool early morning hours in 5 gallon buckets. After hand sorting, the fruit was cold soaked for several days and fermented in a combination of 5 and 10 ton tanks. The caps were punched down 1, 2 or 3 times per day, depending on the stage of the fermentation. The wines were then barreled in a combination of 40% new and 60% used French oak. Throughout the 11 months of barrel aging, the clones and 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 The challenging 2005 Vintage on the Sonoma Coast produced a very small yield but made wines of outstanding intensity. During an unusually warm February the buds swelled and produced leaves only to be subjected to harsh cold and rain. As we had not yet gone through bloom during this wintry weather, the early indications were for a bountiful crop – within the norms of our very low vigor area. In June, just as the vines were in bloom and the berry set looked promising, there was un-seasonal rain that stopped many of the berries from developing, dramatically decreasing the crop. Like all the vineyards in the immediate area, our ultimate yield was about half a ton an acre but the wine produced was of exceptional quality, concentrated in flavor and color, thanks to the small clusters and diminutive berries that made it through the extended harvest, beginning in Mid-September and ending in October. This vintage can be summed up as: "Quixotic weather small crop = small clusters tiny berries = fabulous wine!"
 

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