Download PDF

This is our second bottling of Pinot Noir from Rancho Santa Rosa Vineyard. I decided to limit myself this year to a small block planted to the Pommard clone that had impressed me in 2005.

In September 2006, we experienced a long, gradual ripening period, which is always an ideal situation for all grape varietals. The grapes were harvested on September 27th with a sugar level of 24.9 Brix. They were entirely destemmed and crushed into a small, open top fermenter. Total fermentation time with the skins lasted 14 days. The wine was pressed off, settled and transferred to French oak barrels to age for 11 months before being fined, filtered and bottled in late August.

This ruby-colored wine offers complex aromas of Asian spices, black walnuts, root beer and lavender. On the palate the wine is medium-bodied with similar flavors. There is a slight bit of astringency that should soften with another year or two of bottle aging. Its soft texture makes it very drinkable now.  Pair with a variety of meats from duck to venison.

Rick Longoria, Winemaker
April 1, 2008

Composition: 100% Pinot Noir
Vineyard source: Rancho Santa Rosa
Production: 109 cases
Alcohol by volume: 14.4%
pH: 3.82
Titratable acidity: .59 g/100 ml.
Cellaring potential: One to two years
Bottle price: $45.00

back to Our Wines page