grapes were from two low yielding hillside vineyards located in
cool areas of the Sonoma Coast. It is an area renowned
for wind and fog which slowly matures the fruit while maintaining
its vibrancy. First, from southeast of Petaluma is Pommard 4
clone, a clone that produces dark meaty, muscular wines. Second,
from a vineyard located north of Petaluma, are 4 Dijon clones –
115, 459, 667 and 777.
fruit was carefully sorted and destemmed with high whole berry
content. After cold soaking for 4-6 days, they were fermented for
8-11 days with the maximum temperature of 83-85 degrees in an open
top tank with the emphasis being gentle. The malolactic
fermentation took place in the barrel. The wines was racked once,
bottled in September of 2011.” – Don Suhr Winemaker
“Medium-deep ruby color; deep red cherry
and forest floor aromas; complex, bright cherry fruit with rich,
earthy notes; sweet oak, silky texture; good structure and balance;
long finish. Complex, earthy Pinot with bright cherry fruit; great
for a grilled pork chop or an earthy pasta.
out of the bottle, it is very evident that this is not a shy wine.
It shows ripe cherries, raspberry and pomegranate along with
complex aromas of mushrooms and forest. A fruit-focused
palate of black-red cherry and raspberry, combined with well
integrated oak flavors, is lifted by the wine’s vibrant
acidity. The wine finishes long and has an immense structure
and concentration to ensure a great future in the bottle. We
recommend trying it the second day but you can buy with confidence
that this will only get better for the next 6-8 years.
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