Winemaker RS Reserve Tier
Unique and Limited
About 64 of our 150 acres of estate vineyards
in Napa Carneros consist of Pinot Noir. The vineyards date from 1989 and ten
Pinot Noir clones and selections are planted. In 2000, we also harvested very
limited quantities of fruit from two other small vineyards in southern Carneros.
Our Pinot Noir yields averaged 2.7 tons per acre in 2000.
After hand-harvesting, the grapes were de-stemmed only (whole berries). Some
lots received up to five days of cold soaking before fermentation. The wines
were fermented in open-top vessels with a 1:1 height-to-diameter ratio for optimum
cap exposure. About 10% whole clusters were added to the fermentations. Most
lots were inoculated with one of several yeast strains; some lots went through
uninoculated fermentations. A pneumatic punch-down device was used up to four
times daily to break up the cap and extract flavor and color. The wines were
pressed directly into barrels, malolactic fermentations were completed in barrel,
and the wines were racked just prior to bottling.
Deep, intense aromas of juicy black, cherry, sweet ripe plum, and background
touches of mint and spice crowd the nose of this wine. Fleshy and silken, it offers
a wealth of cherry/berry flavors and traces of chocolate and cream.
93 bottles produced. 14.1% alcohol by volume; 3.61 pH; 0.63 g/100ml total acidity.