> 2007 PINOT NOIR, Fort Ross Vineyard. Sonoma Coast - LIMITED QUANTITY - HALF BOTTLE
2007 PINOT NOIR, Fort Ross Vineyard. Sonoma Coast - LIMITED QUANTITY - HALF BOTTLE
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 Dense and garnet in hue, this full-bodied Pinot Noir entices with aromas of black currants and orange pekoe tea, framed by touches of earthy mushroom, cola, and savory hints of sage. The elegant aromatics lead to a complex palate defined by black raspberry, juicy boysenberry and bramble berries, with hints of subtle citrus and a dash of winter spices. Refined, supple tannins and the Fort Ross Vineyard signature minerality are revealed through the layered, velvety finish. While this wine deserves to be decanted, it truly develops in the glass.
 2007 Pinot Noir Fort Ross Vineyard Tech Sheet |
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Detailed Wine Information
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| Acidity: | .53g/100ml |
| Alcohol: | 14.2% |
| Appellation: | Sonoma Coast |
| Sub-Appellation: | Fort Ross Vineyard |
| Bottling Date: | July 30, 2008 |
| Harvest Date: | September 17, 2007 - October 9, 2007
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| Oak: | French; 30% new |
| Release Date: | October 01, 2008 |
| Time In Oak: | 10 Months |
| Vintage Notes: | 2007 was a long, cool growing season, providing the ideal conditions for berry development. Our proximity to the ocean and its cooling effects saved us from a heat spike that affected inland areas much more severely. All Pinot Noir blocks were picked mid-September through the beginning of October, based on optimal physiological ripeness. The vines were balanced, the yields were small, and the concentration of flavor was excellent this year.
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| Winemakers Notes: | 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 destemmed and 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 30% new and 70% 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 unfiltered. |
| Year: | 2007 |
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