Processing
Our grapes are picked at night to preserve freshness.  The fruit is then carefully hand-sorted before de-stemming into a variety of open-top and closed-top fermenters.  The must is given 5 days of cold soaking before fermentation is allowed to begin.  Malolactic fermentation occurred in 100% French oak barrels.  Our process allows us to craft a wine that is balanced, exhibiting layered complexity of flavors and aromas.

 

Ageing
The wine aged for twelve months in small French oak barrels, thirty percent of which were new.  The 2006 Russian River Valley Pinot Noir was blended just prior to bottling to allow each lot to fully develop before final decisions were made, allowing the fruit to reach it’s fullest expression.

 

Tasting Notes
The 2006 Russian River Valley Pinot Noir exhibits the full potential of our vineyards and the unique terroir of our region.  Aromas of bright red cherries radiate, followed by subtle notes of damp earth, mushrooms, liquorish and spices.  A fat entry and broad mouthfeel engulf the palate with flavors of cherries, raspberries, strawberries, and a lingering finish of cola and oak.  This striking Pinot Noir stands up beautifully with Lamb Shish Kebabs on your summer grill.

 

Winemaker:	George Bursick
Appellation:	Russian River Valley
Harvest Dates:	Sept 16 - Oct 23, 2006
Wine Alcohol:	14.3%
Wine Acid:	5.20 grams per liter
Wine pH:	3.80
Residual Sugar:	0.07%
Bottling Date:	January 2008
Release Date:	May 1, 2008