Winemaker Notes
Whole berries were fermented in four-ton open-top oak vats then pressed into barrels for secondary fermentation on the lees. During ageing some "second-fill" barrels were used to lend softness to the oak characteristics.
From opening notes of dark cherries and cassis, the aromas build to include hints of violets and cedar. The lush red fruit blends with spice and a touch of earth for a complexity that lingers on the palate. There is a balance between the fruit and the tannin structure that give this wine a luscious velvety texture.
Professional Ratings
While the Russian River Valley is a large appellation with multiple climate zones and soil types, it is best known for cool-climate varieties, with Pinot Noir as the most celebrated. The grapes benefit from a reliable late afternoon flow of Pacific Ocean fog through the Petaluma Gap and along the Russian River Valley that ensures slow and steady ripening and the preservation of grape acidity. Today many of California’s most highly regarded Pinot Noir vineyards are in the Russian River Valley, along with its sub-appellation, Green Valley.
Historically Russian River Valley Pinot Noirs had bright red fruit and delicate earthy, mineral notes. But changes in viticultural and winemaking practices have led to stylistic changes in some of the region’s wines. Adjustments to canopy management, among other techniques, have resulted in riper fruit and bolder wines as well. These show flavors of black cherry, blackberry, cola, spice and darker, loamy earth tones, accenting traditional Pinot Noir notes of strawberry, raspberry and light cherry.