2002 Sonoma Coast Pinot Noir
Tasting Notes
What is distinctive about this vintage is the aromatic intensity and expression of varietal and regional character. It could not possibly be anything but Pinot Noir from a cool coastal climate. The aromas really do leap forth with notes of ripe red and dark fruits such as cherry, strawberry jam, and plum all vying for attention. The oak and fruit are well matched with just enough toast and smoke from the barrels to accent our subtle coastal spice. Flavors are fresh and lingering with just a touch of orange rind in the finish. Crisp acid and very fine tannins contribute structure and depth without heaviness. We feel that this vintage will continue to improve from its release in the spring of 2004 through at least 2007.
Vineyards
This wine continues to be a blend of several of our Sonoma Coast vineyards. However, an ever-increasing proportion is coming from our estate vineyard off of Fort Ross Road, now approaching full production.
- 15% CMR
- 20% Flowers Ranch
- 65% Leased vineyards and those under contract, farmed to our specifications.
Clones
The full spectrum of Pinot Noir clones is represented in this wine. Older traditional California selections such as Martini, 2A, and Pommard are complemented by the more recently available Dijon clones (113, 114, 115, 667, 777), as well as low vigor field selections from the Swan and Calera vineyards.
Harvest
Early September - early October depending on location and block/clone.
Winemaking
Fruit was rigorously hand sorted and fully destemmed with no crushing. Moderate cold soaks (5-7 days), warm fermentations (85-90° F), and minimal punchdowns (twice a day or less) were done this year in order to adapt to what nature gave us. Total skin contact ranged from 11-25 days with all fermentations being carefully basket pressed and put to barrel on full fermentation lees for ML. Racking was minimal with only one assemblage being done in the spring to allow the blend to "marry" in barrel for a few months before bottling.
Yeast/ML
Mostly native yeast and ML with only small lots conducted using cultured burgundy isolates.
Cooperage and Aging
40% new French oak. Time in barrel = 10 months.
Bottling
Bottled unfined and unfiltered in late July 2003; 3713 cases produced.
Final bottling technical information
- pH: 3.53
- 0.61 g/100ml
- 14.2% alcohol