The grapes are picked to ensure mature ripe fruit flavors. They are hand selected at harvest time by Lee Martinelli, who tastes the grapes and chooses when to pick according to the developed concentration of flavors in the berries. After picking, the whole berries undergo a long cool fermentation to generate skin contact and expose fruit character and are fermented with wild yeast. The juice is transffered into small oak barrels with a touch of residual sugar remaining to complete the fermentation process in barrel until dry. It rests in 70% new French oak on its gross lees for one year. Being a particular and moody varietal to tamper with, the grapes, juice, and then wine are minimally handled. This wine is neither heat nor cold stabilized and is unfined and unfiltered.
"ht red. Highly complex nose features dark cherry, lavender, musky earth and mineral aromas; this was raised in 100% new oak but I find the influence minimal. Bright cherry and dark berry flavors are concentrated and show excellent energy, with dusty tannins lending grip. Finishes with a light, crisp texture and a lingering floral pastille note."
International Wine Cellar
"Intense, ripe and fleshy, with rich currant, black cherry and wild berry fruit that's deep and well-centered, with hints of anise and cedar. Ends with a fruity aftertaste that's complex and focused."
"From the cold Green Valley, the 2005 Pinot Noir Bondi Home Ranch Water Trough Vineyard shows loads of tannin, a greener, cooler character, with plenty of pomegranate, sour cherry, menthol, and forest floor. It tastes more like a Loire Valley wine than the typical Pinot Noir from Sonoma. Nevertheless, it has fine ripeness, medium body, and good underlying acidity."
The Wine Advocate