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We again sourced the Pinot Noir grapes from the same block of the Pommard clone at Rancho Santa Rosa Vineyard as last year. The grapes were harvested on September 30, at fairly ripe sugar levels. They were 100% destemmed and fermented in our open top fermenters for one week. The must was pressed off and the wine settled for several days before being transferred to French oak barrels for aging. I selected the best barrels to be blended for this wine, and the remainder were used in our Santa Rita Hills blended Pinot Noir which was released earlier this year.

The wine has an attractive medium ruby color. The aromas have an overall floral nature with hints of spices and red berries. On the palate the wine has a soft, round texture and body with flavors of spices and red fruits. The French oak is very well integrated so that the fruit of the wine is still the predominant element.

This Pinot Noir would be an excellent accompaniment to wild game such as duck, quail and rabbit.

Rick Longoria, Winemaker
April 1, 2009

Composition: 100% Pinot Noir
Vineyard source: Rancho Santa Rosa
Production: 112 cases
Alcohol by volume: 14.9%
pH: 3.61
Titratable acidity: .62 g/100 ml.
Cellaring potential: two to three years
Bottle price: $45.00

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