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Technical Details:
Clone: Pommard
Harvest Date: September 30, 2005
Release Date: November 17, 2007
Brix: 24.7
pH (final): 3.57
Residual Sugar: 0.1
Alcohol (final): 14.8%
Primary Yeast: RC 212, BM 45, Assmanshausen
Aging: 18 months 30% new French oak
Cases Produced: 170
Recommendation: Drink Now through 2012
Production Notes:
The fruit for our first release was taken from the vines at a ripe brix of 24.7 on September 30, 2005. After receiving and crush at the winery the must was put through a two day cold soak to extract maximum character and color from the skins. Fermentation was done in three small lots with separate combinations of traditional Pinot Noir yeast selections and the addition of an Italian strain typically used in the Brunello di Montalcino region, which helped to add another dimension of deep color and dark cherry fruit qualities. All punch down for this wine was done by hand.
After fermentation the new wine was transferred to a combination of 30% new and 70% neutral French oak. The neutral oak barrels were sourced from a friendly winery and previously held some of the finest California Pinot Noir around. After malolactic fermentation in the spring of 2006 the wine was left to age peacefully in the cellar for an additional 12 months. It was bottled in the spring of 2007 without fining agents or filtration to preserve the maximum amount of character and unique qualities produced in the vineyard.
Accolades:
Gold Medal at the 2008 San Francisco Chronicle Wine Competition. Recommended rating by Laurie Daniel, wine writer for the San Jose Mercury News and Appellation America.
Tasting Notes:
The 2005 Pinot Noir is a medium to full-bodied wine that yields a rich and balanced flavor. The fruit from this vineyard produces a very enjoyable wine with a velvety texture, cherry fruit in the nose and a hint of spice in the finish.
Wine and Music Pairing:
The 2005 Six Strings Pinot Noir is an excellent compliment to an evening of lively jazz music like Latin jazz.