2009 PINOT NOIR RESERVE. Fort Ross Vineyard. Sonoma Coast
★★★★★ EXCEPTIONAL - RESTAURANT WINE
94 Points - JAMES SUCKLING
93 Points - WINE ENTHUSIAST
This is the highlight of the 2009 vintage and only 303 cases were produced. Reserve Pinot Noir is produced from the very best twelve barrels of the vintage. It typifies the elegance of Sonoma Coast Pinot Noir, expressing purity of fruit complemented by smooth, silky texture.
★★★★★ EXCEPTIONAL - RESTAURANT WINE
Subtle and elegant.... The Reserve is outstanding: a rich, full bodied wine with supple texture, light tannin, and a long finish, tasting of plum, raspberry, toast, rosehips, and spicy oak. Very fine quality. Aged 10 months in French oak barrels, 40% new. 303 cases.
94 POINTS - JAMES SUCKLING
This is a gorgeous wine with complex aromas and flavors of strawberry and spices with hints of briny beef. Voluptuous mouthfeel. Very balanced tannins. All here.
93 POINTS - WINE ENTHUSIAST
Classic Fort Ross Pinot Noir, this is rich and textural. The flavors of raspberry parfait and cherry pie are spicy, honeyed and brightened by acidity. Drink now, but it will slowly evolve in the bottle over the next eight years. —S.H.
Wine Specs
Vintage
2009
Varietal
Pinot Noir
Appellation
Sonoma Coast
Vineyard Designation
Fort Ross
Harvest Date
September 21, 2009 - September 24, 2009
Acid
.55 g/100ml
PH
3.56
Aging
10 months in 100% French oak; 40% new
Bottling Date
August, 2010
Alcohol %
14.3
Wine Enthusiast
93
Wine Profile
Vineyard Notes
From our mountain vineyard on the “True Sonoma Coast”, Fort Ross Vineyard & Winery produces limited quantities of single vineyard, Estate grown, cool-climate Pinot Noir, Chardonnay and Pinotage. Overlooking the Pacific Ocean less than one mile away, the vineyard is divided into 30 blocks, one-half to two acres in size, that rapidly fall from 1700 down to 1200 feet above sea level. Owners, Lester and Linda Schwartz, and their small crew began preparing the 50 acre vineyard in 1994. It took them 4 years of preparation before they could begin planting the first vines in 1998.
Production 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.
Winemaker Notes
Jeff Pisoni.
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 40% new and 60% 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.
Production
Cases Produced: 303
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