2003 Keefer Ranch Pinot Noir
Tasting Notes
The intense fruit aromas of cherry, raspberry, and sweet plum are followed by layers of spice, smoke, and cedar box. Hints of pipe tobacco and minerals add to the complexity. Flavors of raspberry, caramel and plums are present upon tasting. This wine is robust on the mid-palate, with a lively acidity. The finish is round and rich with a structure of tannins asserting a stoic and commanding aftertaste. Cellar for 1 year upon release or age for 2-3 years.
Vineyards
Keefer Ranch is located in the Green Valley appellation, which has long been considered to have some of the coolest weather in Sonoma County. Burgundian varieties thrive here, typically yielding wines of noteworthy acidity with that elusive combination of elegance and power. Clones planted are Pommard, 2A, 777, and 115.
Harvest
Early September 2003
Winemaking
Fruit was rigorously hand sorted and fully destemmed with no crushing. Moderate cold soaks (4-5 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 11-18 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. Mostly native yeast and ML with only small lots conducted using cultured burgundy isolates.
Cooperage and Aging
100% French oak; 40% new. Time in barrel = 15 months.
Bottling
January 2005; 424 cases produced.
Final bottling technical information
- pH: 3.55
- TA: 0.63 g/100 ml
- Alcohol: 14.3%
Release Date
Spring 2005