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2005 Pinot Noir, Sonoma Coast |
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Vineyard Sources: Koos Family Vineyard and Zephyr Vineyard
Clones: Dijon 115, 667, 777 |
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The 2005 vintage in the Extreme Sonoma Coast began with an unusually difficult spring that was both wet and cold, even by the standards of this often hostile environment. Compounding this was a rare wind-driven rainstorm in late May that dramatically impacted much of the western portion of the growing region and caused widespread shatter to the fragile clusters in their flowering stage. The result was extremely small clusters that by harvest were as much as 50 percent to 70 percent lighter than normal and resulted in yields of only one-half to one ton per acre. Fortunately the remainder of the growing season offered mild daytime and cool evening temperatures and just enough late summer warmth for the grapes to reach full maturity. As disappointing as yields were, the quality was excellent, with complexity and concentration due to the high skin to volume ratio.
Grapes from both vineyards were harvested the first week of October in the fog-shrouded early morning to maintain the delicate nuances and varietal accuracy. Specific clones from the separate vineyards were picked at varying times to capture the characteristics of each site. Ripeness levels ranged from 23.5 to 25.5 degrees Brix. Full phenolic maturity and ideal acid levels were achieved.
Harvest Dates: October 1–8 |
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The clusters were hand sorted and destemmed into small one-ton fermenters, with 30 percent left whole cluster. An extended cold soak, which lasted eight to 10 days depending on the lot, was followed by spontaneous wild-yeast fermentation. Gentle punch downs by hand were performed two to three times per day. The juice was then chilled and inoculated with Assmanhausen yeast to complete fermentation.
Barrel Fermentation and Aging
Tonnellerie Sirugue cooperage provided 36-month-air-dried French oak barrels with medium-plus toast. The barrels have a grain that is tightly formed and resulting in an elegant and complex flavor profile with warm spice characteristics. Fifty percent of the barrels were new, and the remaining were two- and three-year-used French oak. Each lot was pressed at approximately three to four degrees Brix and placed in barrel to complete secondary malolactic fermentation. While in barrel, the wines were racked and lots from the same vineyard were blended. After the initial nine months in barrel, all lots were racked, blended, and returned to the same barrels. The final blend was lightly fined using fresh egg whites to preserve and enhance both richness and texture. After an average of 21 months in barrel, the wine was lightly filtered at bottling in June.
Bottled: June 4, 2007 |
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The 2005 Sonoma Coast Pinot Noir is a wonderful reflection of the vintage. It is already highly expressive but still very much in the early stages of development. It shows excellent balance and will continue to meld together to offer a complex matrix of fruit and tannins enveloped by a silky mouth feel. I expect this wine will evolve dramatically over the next two years and then at a slower pace for many years to come. Cheers!
Anthony Austin, Winemaker, February 20, 2008 |
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Varietal Composition: 100% Pinot Noir
Production: 975 cases (6/750ml)
Alcohol: 14.4%
pH: 3.42 |
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