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After several years of sparse Pinot Noir crops, the bountiful crop levels of our area Pinot Noir vineyards in 2005, including Bien Nacido were a welcome occurrence.  Still, the diligent grape grower had to drop excess crop in order to balance the vines and to enhance the ripening process and achieve optimal color and flavor concentration in the wines.  Such was the case at Bien Nacido, with the crop in our block of grapes averaging slightly less than 3.5 tons per acre.

We followed our established winemaking regime of 100% destemming the grapes, crushing into small open top fermenters and conducting a two week fermentation.

The wine aged in French oak barrels of which around 33% were new.  Fining and filtration took place in late August, just prior to bottling.

The wine has a medium dark color with violet hues.  The aroma is a complex array of Asian spices, sandalwood, and candied beets.  On the palate, the wine is medium bodied, with an exquisite balance of flavor components, acidity and oak nuances.  The result is a nearly perfect balanced wine, where all the components are in harmony.  As a winemaker this is what I try to achieve in all of my wines, but some wines, such as this wine, demonstrate it better than others.

Suggested food pairings include quail, veal and salmon.

Rick Longoria, Winemaker
April 2007

Composition:  100% Pinot Noir
Vineyard:  Bien Nacido Vineyard – Block N
Production:  384 cases
Alcohol by volume: 14.1%
pH: 3.46
Titratable acidity:  0.62 g/100 ml.
Cellaring potential:  Two to four years

Bottle price: $45.00

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