2000 Keefer Ranch - Pinot Noir
Tasting Notes
Keefer Ranch is located in the Green Valley appellation, which has long been noted to have some of the coolest weather in Sonoma County. Burgundian varieties thrive here, typically yielding wines with a bit more delicacy and acid than their Russian River neighbors.
Marci Keefer and her son Craig have created their own selection massale by planting a mix of highly regarded clones in several distinct blocks. This vintage was pulled from 5 of these blocks with each clone contributing its own complementary elements to the blend. The deep, dark, yet not impenetrable, color is the first indicator that this is a special wine. The nose is unusually complex for such a young vineyard and bodes incredibly well for the future of this site. Aromas of ripe blackberry, bing cherry, clove and baking spice, and the distinctive smell of the local coastal forest all mingle together in harmony. The palate is deceptively soft and lush at first with the underlying structure of the wine not becoming apparent until repeated sips. Flavors linger pleasantly and the finish, of moderate length, will only get longer and more persistent as this vineyard matures. What really strikes us about this wine though is its balance. Everything is simply in the right proportions. We feel that this vintage will provide wonderful drinking upon release (Fall 2001) and for 2-3 years afterwards.
We are delighted to debut this new Pinot Noir designate and are truly looking forward to following the evolution of this vineyard and its wines over the coming years.
Facts
- Harvest: Mid-September to early October depending upon clonal block at an average sugar level of 24 brix, avg. pH=3.45, and avg.TA=O.70.
- Clones: Pommard, 2A, 777, 115, UCD 23.
- Fermentation: Full native yeast and malolactic fermentations on all lots with temperatures peaking out between 85-90 degrees F.
- Skin contact: Variable depending on the lot with a range of 11-21 days; punchdowns done by hand with a frequency depending on the tannin structure of the given clone and the dynamics of the fermentation (usually 2-4x/day).
- Barrel aged 10 months in 40% new French oak from predominantly the Francois Freres, Remond, Latour, and Seguin-Moreau cooperages.
Final Bottling Technical Information
- pH: 3.64
- TA: 0.63 %
- Alcohol: 14.1%
- Residual Sugar: 0.03% (bone dry)
Bottled unfined and unfiltered in July 2001; 272 cases produced.