2004 RUSSIAN RIVER VALLEY BLEND PINOT NOIR
This wine bursts from the glass with scents of red current, nutmeg, chocolate and blueberry. Fashioned from 6 vineyards in the famed Russian River Valley, it reveals flavors of dark plum, blackberry, cherry, coffee and spice. Its satiny finish paints the palate with oodles of fruit while displaying depth and balance. Will make a meal truly memorable.
VINEYARDS
This wine is a blend of six Russian River Valley and Sonoma Coast vineyards.
ACCOLADES
Silver Medal - San Francisco Wine Competition
92 Points - Connoisseurs' Guide to California Wine
87 Points - Wine Enthusiast Magazine
88 Points - Wine Spectator Magazine
FOOD PAIRINGS
Seafood: Salmon and tuna
Meat: Steak, turkey, duck, and chicken
Cheeses: Brie, fetta, and goat
DRINK BY DATE Now to 2015
RETAIL PRICE
$36 per bottle / $432 per case
WINE CLUB MEMBER PRICE
$28.80 per bottle / $345.60 per case
FACTS
| Vineyards: | Leepin, Koos, Baranoff, Nunes, Priscilla and Bottoms |
| Harvested: | September & October 2004 |
| Clones: | Dijon 115, 667, 777, Swan and Pommard #3 |
| Cold Soak: | 9 days, punch down twice daily |
| Pressed at: | 3 Brix, 25% whole clusters added back in |
| Residual Sugar: | Dry |
| Aged: | 19 months in 50% new Tonnellerie Sirugue barrels, 50% seasoned barrels |
| Yeast | Initial fermentation with wild yeast, inoculated with Assmanhausen strain, slow, controlled disciplined yeast |
| Alcohol: | 14.1% |
| Released: | September 1, 2006 |
| Cases Produced: | 479 |
| 92 POINTS Deep, ripe and outgoing with lots of sweet oak and dried grape nuances supporting its early themes of concentrated red cherry fruit, this wine is full but not heavy on the palate and surprises a bit with its substantial fruitiness. Its finish runs away from typical Pinot polish and will require several years of cellaring to smooth out, but, make no mistake, this is a supple, very tasty wine and will stay that way for years. Charles Olken, Connoisseurs' Guide to California Wine |
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| It's all about flavor in this tremendously fruity Pinot. Huge flavors of cherry cola, raspberry, pomegranate, licorice and rhubarb pie with a buttery, baked crust flood on the mouth.
Steve Heimoff, Wine Reviewer, Wine Enthusiast Magazine |
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