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2009 PINOT NOIR: SYMPOSIUM - SOLD OUT

2009 PINOT NOIR: SYMPOSIUM - SOLD OUT

Fort Ross Vineyard, Sonoma Coast

★★★★★ EXCEPTIONAL - RESTAURANT WINE
91 Points - JAMES SUCKLING
90 Points - CONNOISSEURS' GUIDE
EXCEPTIONAL - Dan Berger's Vintage Experiences, December 1, 2011

Vivid aromas of dark fruit with tiers of dusty cedar and black tea notes introduce this firm, focused, intense Pinot Noir.

 

 

Vivid aromas of dark fruit with tiers of dusty cedar and black tea notes introduce this firm, focused, intense Pinot Noir. The 3% of Pinotage adds layers of sandalwood and earthy bramble to the concentrated core of dark berry, wild berry and black plum. There is purity to the finish where the vineyard’s signature minerality and acidity accompany the expansive fruit with great finesse.

★★★★★ EXCEPTIONAL - RESTAURANT WINE
Excellent - a supple, ripely flavored, full bodied style. It is lightly oaked, well balanced, & long on the finish, tasting of plum, cassis, toast, nutmeg, and spicy oak. Aged 10 months in French oak barrels, 25% new. 3% Pinotage. 515 cases.

91 POINTS - JAMES SUCKLING
Interesting aromas of cherries and beef jerky follow through to a full bodied palate with strawberry and aspic. Big tannins for a PN. Give it a year or two to soften.

90 POINTS, 1 Star - CONNOISSEURS' GUIDE - February 2012
Nicely focused varietal fruit is the mainstay of this composed and carefully crafted offering... We are especially pleased with its continuity and its exceptional finishing length.

EXCEPTIONAL - Dan Berger's Vintage Experiences, December 1, 2011
Classy aroma of cherry, tea, very faint note of pepper, and a weight that’s a bit Burgundian. A wine that needs aeration; will be lot more complex in 2-3 years.

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Wine Specs

Vintage 2009
Varietal Pinot Noir
Appellation Sonoma Coast
Vineyard Designation Fort Ross
Harvest Date September 21-24, 2009
Acid .58g/100ml
pH 3.69
Aging 10 months in 100% French oak; 25% new
Bottling Date August 2010
Alcohol % 14.1
Connoisseurs' Guide 90

Wine Profile

Production The grapes for this Pinot Noir were handpicked during the cool hours of the night 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 or 2 times per day, depending on the stage of the fermentation. The wines were then barreled in a combination of 25% new and 75% used French oak. Throughout the 10 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 & unfiltered. After extensive blending trials we decided on 97% Pinot Noir and 3% Pinotage.
Other Notes 2009 was an excellent year for the early ripening Pinot Noir and Chardonnay on the Sonoma Coast. The year began with a warm January but soon turned cold. The year was generally cooler than usual throughout the major part of the growing season and this coolness gave the wines their vibrant character. In the 3rd week of September there was a heat spike that concentrated the flavors that had been teasingly on the verge. The entire vineyard was harvested in four exhausting days to capitalize on the even ripening, intense flavors and luscious fruit. All grapes were harvested and in barrel before the damaging rains of October.
 

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