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As a winemaker I am always on the lookout for new and hopefully outstanding sources of grapes. This is particularly true when it comes to Pinot Noir, since the wines made from this grape are heavily defined by their vineyard site. Having enjoyed Foley Winery’s estate vineyard Pinot Noirs, I felt that Rancho Santa Rosa Vineyard would be a promising one to work with.  The folks at Foley graciously added me to the select group of artisan winemakers that they sell small amounts of fruit to.

I chose to source fruit from two different blocks, one with the Pommard clone and the other with the Dijon 115 clone. We followed our usual destemming, light crushing and fermentation regime that we employ for all of our Pinot Noir lots. Aging took place in 100% French oak barrels for eleven months. The wine was fined, filtered and bottled in September 2006.

The wine has an attractive ruby color.  The aromas are of black cherries, Asian spices with a hint of rhubarb. On the palate the wine has a soft, silky texture with rich, round flavors similar to the aromas. The finish has an interesting black anise quality to it. This wine is very approachable now but will continue to develop in the bottle with some cellaring time. Serve with wild game, veal, and sausages.

Rick Longoria, Winemaker
April 2007

Composition:
100% Pinot Noir
88% Pommard clone
12% Dijon 115 clone
Vineyard source: Rancho Santa Rosa

Production: 145 cases
Alcohol by volume: 13.6%
pH: 3.67
Titratable acidity: 0.54 g/100 ml.
Cellaring potential: Three to five years
Bottle price: $45.00

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