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The big Labor Day heat spell of 2004 affected Pinot Noir vineyards equally in both Santa Rita Hills and Santa Maria Valley. Additionally, the below average crop yield of less than 2 tons per acre at Bien Nacido Vineyard, accentuated the impact of the hot weather. We harvested our Bien Nacido grapes on September 5th at approximately 25 Brix sugar reading.

The grapes were entirely destemmed and put into open top fermenters. The grapes were cold soaked for three days before being inoculated with yeast. The fermentation period lasted for fifteen days after which the wine was pressed off to settle in a small tank. After settling the wine was transferred to French oak barrels for aging. Approximately 35% of the barrels were new. The wine was lightly filtered and bottled in December 2005.

The color of the wine is impressively dark for Pinot Noir. The aroma is a beautiful and exotic array of ripe red berries, spices and dried flowers. On the palate the wine is rich, and smooth with flavors of dried strawberries and cranberries. It ends with an intriguing finish of black tea.

This vintage is drinking very smooth upon release but will benefit from an additional three to five years of bottle aging.

Enjoy with duck, pork tenderloin and other savory meats accented with herbs.

Rick Longoria, Winemaker
June 1, 2006

Composition: 100% Pinot Noir - Bien Nacido Vineyard

Production : 176 cases
Alcohol by volume: 14.8%
pH : 3.63
Titratible acidity : 0. 60g/100 ml.

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