|2007 Pinot Noir (Russian River Valley)|
The Quail Ridge vineyard just north of Sebastopol is one of the most renowned Pinot Noir vineyards in the famed Russian River.
Such wines can have unbelievable longevity potential which is seldom exploited. This wine received eight years' aging in 20-year-old French oak and developed astonishing nuances, yet remains full of fresh black cherries that mark the Russian River.
My cellar hands counsel us to serve this wine whenever romance needs a boost.
|2008 Pinot Noir|
This wine’s story is quite unique. When the movie Sideways created an insane demand for California’s very limited supply of Pinot Nir, we went looking into previously unimagined sources such as the hard press “taille” from sparkling wine production. We discovered that a special crossflow filter called an ultrafilter could harvest the high tannin in these wines as a concentrate we could sell for beefing up weak reds, leaving us with aromatically wonderful Pinot Noir which then needed some color. In 2008 we bought hard press Pinot Noir from Sonoma County, Anderson Valley and Marin County and produced this blend. We found an aromatically neutral teinturier named Rubired in a Lodi vineyard and used it to supply the color and structure to support these aromatics.
|2005 Pinot Noir (Second Fiddle)|
Fiddlestix is a magical playground of differing sites and clonal selections, owned and farmed by Kathy Joseph. I adore her wines and have wished for many years to do a Pinot project with her, having come to know her as my former UC Davis study partner who then went on to found the wonderful Fiddlehead Cellars brand in the early 1980’s. Later, she planted the Fiddlestix Vineyard in the famed Santa Rita Hills appellation of the cool central coast with a mélange of sexy scions.
|2007 Pinot Noir|
The Lynmar Estate vineyard just north of Sebastopol is one of the most renowned Pinot Noir vineyards in the famed Russian River.
To create a complete wine, we decided to blend clone 115, a Dijon clone noted for tannin structure and cherry fruit, with Clone 667, from which we’d get perfume and spice. We were careful not to pick overripe so we could make a wine of freshness, energy and integrity which would age well.