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Martinelli Bondi Home Ranch Pinot Noir 2005

Pinot Noir from Green Valley, Russian River Valley, Sonoma County, California
  • WS92
  • RP90
0% ABV
  • RP93
  • WS92
  • WS92
  • RP91
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Winemaker Notes

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.

Critical Acclaim

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WS 92
Wine Spectator
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.
RP 90
Robert Parker's Wine Advocate
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.
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Martinelli

Martinelli Winery & Vineyards

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Martinelli Winery & Vineyards, , California
Martinelli
The Martinelli family has been farming in Sonoma County since 1860. All of the wines are produced from estate grown grapes which are farmed by Lee Martinelli Sr., and sons, Lee, Jr. and George, continuing five generations of the proud family legacy of caretaking the land. The Martinelli family along with winemaker Bryan Kvamme and consulting winemaker, Helen Turley (1992-2010) work from beginning to end; analyzing soil samples, choosing rootstocks, varietals and clones that are the best matched to a particular growing site, seasonal primping and pruning in the field, and the final blends for the finished wines. The Martinelli family specializes in single-vineyard Chardonnay, Pinot Noir, Zinfandel and Syrah.

The home of Port—perhaps the world’s most popular after-dinner drink, the Douro region of Portugal is one of the world’s oldest delimited wine regions, established in 1756. Less well-known but often of excellent quality are the region’s dry table wines, both red and white. The vineyards of the Douro, set on the slopes surrounding the Douro river (known as the Duero in Spain), are among the steepest in the world, necessitating the use of terraces in much of the region. This often requires grapes to be harvested by hand—a labor-intensive process. The climate here is Mediterranean, with hot, dry summers and cold winters. There are three sub-regions of the Douro—Baixo Corgo, the mildest and wettest, Cima Corgo, where many of the best producers are situated, and Douro Superior, the hottest and driest. The best sites, typically with schist-based soils, are reserved for Port production, while table wines are usually grown on granite.

While more than 100 indigenous varieties are approved for wine production in the Douro, there are five primary grapes that make up most Port and table wines. Touriga Nacional is the finest of these, prized for its deep color, tannic and concentrated structure, and floral aromatics. Along with Touriga Nacional, Tinta Roriz (Spain's Tempranillo) helps to provide the backbone to these wine and adds bright acidity and red fruit flavors. Touriga Franca and Tinta Barroca help round out the blend with their soft, supple textures. Tinta Cão, a fine but low-yielding variety, is rarely planted but still highly valued for its ability to produce excellent, complex wines. Rosé Port and table wines are produced from the same varieties, while whites are generally crisp, mineral-driven blends of Arinto, Viosinho, Gouveio, Malvasia Fina, and an assortment of others.

MLNMARTBONDI_2005 Item# 125652

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