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2003 PINOTAGE. Fort Ross Vineyard - SOLD OUT

Wine Specs

Vintage

2003

Varietal

Pinotage

Appellation

Sonoma Coast

Harvest Date

October, 2003

Aging

15 Months

Alcohol %

14.7

While Pinotage shares many traits with Pinot Noir, there is an earthy brambleness that distinguishes it from its more famous cousin. Aromas dense with ripe loganberry, roses and underlying hints of wet-earth greet you. This seductive deeply hued Pinotage has a concentrated depth of luscious flavors that envelop the palate. Tiers of ripe blackberry, rose petals and a hint of smoke are enhanced by the spicy flavors that carry through to the lengthy, integrated finish of this complex and structured wine. Its appealingly bold textural components are the perfect accompaniment to hearty meals, spicy foods and grilled meats.

91 POINTS - WINE SPECTATOR, JAMES LAUBE:
Pure and delicious, with a core of ripe blackberry, wild berry and cherry fruit that's supported by lively acidity and firm yet ripe tannins. Ends with a nice spicy, earthy quality. Drink now through 2011.-J.L.

90 POINTS: ANTHONY DIAS BLUE
Dense and spicy with deep, ripe and fleshy plum and berry flavors. Might just be the best Pinotage anywhere.-Patterson's Beverage Journal. Oct, 2006

2003 Pinotage Tech Sheet

Wine Profile

Tasting Notes

While Pinotage shares many traits with Pinot Noir, there is an earthy brambleness that distinguishes it from its more famous cousin. Aromas dense with rip loganberry, roses and underlying hints of wet-earth greet you. This seductive deeply hued Pinotage has a concentrated depth of luscious flavoras that envelop the palate. Tiers of ripe blackberry, rose petals and a hint of smoke are enhanced by the spicy flavors that carry through to the lengthy, integrated finish of this complex and structured wine. Its appealingly bold textural components are the perfect accompaniment to hearty meals, spicy foods and grilled meats.

Winemaker Notes

Pinotage was first developed in South Africa in 1925 by crossing the two vinifera varieties, Pinot Noir and Cinsault. Our Pinotage consists of two Fort Ross proprietary clones, MM1 and MM3, developed from bud wood personally imported by Fort Ross from one of the most select Pinotage vineyards in South Africa. We vinify the variety much the same as our Pinot Noir. After hand sorting, the grapes were destemmed, cold soaked for several days and fermented in simple open-top fermenters and gently punched down. Shortly after pressing, the wines were barreled in a combination of new and used French oak. The wine was bottled unfined and unfiltered.

Other Notes

Following the near perfect vintage of 2002, 2003 lived up to the challenge and provided Fort Ross with wonderfully ripe Pinot Noir. Although there were significant heat waves in early September 2003, the vineyard's marine-moderated climate allowed the Pinot Noir to ripen slowly and fully into early October.