The grapes are picked to ensure mature ripe fruit flavors. 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 75% 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.
"Good deep red-ruby. Bright, complex nose combines flowers, pepper, meat and chocolate. Sweet and sappy, with precise flavors of spicy dark berries and chocolate. I never would have guessed the alcohol here. Offers an exhilarating sugar/acid balance and finishes with firm, rather suave tannins and very good cut."
International Wine Cellar
"Displaying oak along with good structure, the deep ruby/purple-colored 2001 Pinot Noir Zio Tony Ranch offers impressive fruit on the attack, medium to full body, and a plump, rich, blueberry, cherry, and mineral-dominated finish."
The Wine Advocate