2003 Camp Meeting Ridge Pinot Noir
Tasting Notes
Sweet plum, red currant, raspberry and cherry dominate the fruit aromas. Immediately following are those of caramel, cardamom, earth, smoke, cloves and minerals. The wine's flavors are of black cherries, plums, and cola with a silky texture, yet bold and spreading in the mouth. The finish is elegant and powerful with rich tannins; well-balanced with the acidity. Enjoyable now, will gain complexities over the next 3 years.
Vineyards
The blend this year was sourced predominantly (82%) from our meter x meter plantings, with over 70% coming from our Swan and Calera selections. These blocks stood out for the purity of their terroir expression and ultimately how their wines complemented each other in the final blend.
Harvest
Early September 2003
Winemaking
All fruit rigorously hand sorted and fully destemmed with no crushing. Pre-fermentation "cold soak" 4-5 days depending on lot. Full native yeast primary fermentation. Punchdown frequency depending on tannin structure of the given clone and the dynamics of fermentation. Total skin contact ranged from 16-22 days depending on extraction and balance. All ferments gently basket pressed and put to barrel on full fermentation lees for ML. Minimal racking with only one assemblage (retaining "light lees") in early Spring allowing the blend to "marry" in barrel prior to bottling.
Cooperage and Aging
100% French Oak; 40% new. Composed mostly of 3-year air-dried Troncais wood from Francois Freres and Remond. Barrel "toast" levels were medium and medium+ for a purer, more terroir-focused, perfume. Time in barrel = 15 months.
Bottling
January 2005; 414 cases produced.
Final bottling technical information
- pH: 3.60
- TA: 0.61 g/100 mL
- Alcohol: 14.2 %
Release Date
Spring 2005