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2005 Pinot Noir, Balistreri Family Vineyard, Sonoma Coast |
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Vineyard Source: Balistreri Family Vineyard, Freestone View Block
Clones: Dijon Clones 114, 115, 667, 777, 828 |
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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 hit Freestone particularly hard 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. This four-acre block yielded less than one ton for the entire vintage. Fortunately the remainder of the growing season was closer to the norm with mild daytime and cool evening temperatures and just enough late summer warmth for the grapes reach full maturity. The saving grace for this vintage was the final fruit quality—it was truly amazing with seldom seen complexity and concentration due to the high skin to volume ratio. Separate clones were harvested over the first three fog-shrouded mornings of October. Ripeness levels were in the ideal range of 23 to 25 degrees Brix. The fruit expressed outstanding phenolic maturity as well as great acidity.
Harvest Dates: October 1–3 |
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The clusters were hand sorted and destemmed into small one-ton fermenters, with 30 percent left whole cluster. The wine underwent an extended cold soak for up to 11 days to achieve maximum extraction. Gentle punch downs by hand were performed two to three times per day. The cold soak was ended by a spontaneous wild-yeast fermentation. 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 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.
Bottled: June 4, 2007 |
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This is our second vintage to produce this vineyard-designate wine and we believe it will in time be recognized as one of the great vineyards in America. The 2005 confirms our belief. While still in its infancy, the wine shows expressive qualities that speak to the unique character of this challenging grape and benefits from decanting. In time, the complex fruit profile will soften and will meld beautifully with the acid and tannins. This wine will show well for many years to come. Cheers!
Anthony Austin, Winemaker, May 2, 2008 |
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Varietal Composition: 100% Pinot Noir
Production: 144 cases (6/750ml)
Alcohol: 13.9%
pH: 3.40 |
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