Tasting Notes

Release Date: Winter/Spring 2006

Since my winemaking career started in 1981 there have been some great years for Pinot Noir worldwide: 1985, 1988, 1996, and 2002. What aligns the winegrowing stars to create this uniformity in California, Oregon and France I haven't a clue...

The 2002 is bigger and fatter than most recent vintages, boasting a nose of great ripeness with aromas of plum, blueberry and black cherry. Deep, concentrated and powerful, it coats the mouth with soft red fruit in combination with our signature mountain terroir.

Luxurious and sensual, stand this wine up for a few days (I don't know why but it works!) and pour it into a good Pinot Noir glass. You will be rewarded.

Production

601

Tech Notes

Yield: 2 tons per acre Harvest: September 5th-9th Numbers @ Harvest: 23.2 Brix, 3.65 pH, 6.6 grams acidity Barrel Regimen: Burgundy 50% new Bottling: September 2003 no fining or filtration;

Reviews

91 points Cellar Selection Wine Enthusiast Magzine  - September 2006

Showing the big, forward, ripe fruit that is currently in favor in California, this Pinot is high in acidity, with a bracing quality despite rich cherry, cola, rhubarb and mocha, flavors and a hint of sautéed mushrooms.  It’s bone dry, and has a young, sappy quality that suggests midterm aging.  Drink now-2010

89 (+?) points Stephen Tanzer’s International Wine Cellar - July/August 2005

Dullish medium red. Aromas of cherry and strawberry liqueur, black current, gunpowder, cola, smoke and spices. Strawberry and mocha flavors are given shape by edgy acidity. Finishes with rooty spices and fairly pronounced acids.  This will go underbrushy as it evolves in bottles, but has the structure to age gracefully.

89 points Robert Parker Jr's The Wine Advocate - August 2006

Issue #166

The 2002 Pinot Noir Estate reveals aromas and flavors of white chocolate, mocha, sweet berries, spice, ripe fruit, and an unusual cola note. It will keep for a decade.