Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The 2006 Pinot Noir Hyde Vineyard saw only 50% new French oak and is even slightly more potent at 14.8% natural alcohol. This wine had a rather expressive nose of cola, damp earth, blackcurrant and black cherry fruit and freshly cut mushrooms, followed by a medium to full-bodied round and juicy mouthfeel. It doesn’t have the density and length of the 2002, but it is certainly a big success. At this time, the Hyde Vineyard selections Patz & Hall utilized were taking multiple clones of Pinot Noir from this site, including the Calera selection, as well as Dijon clones 777, 667, 115 and the Joseph Swan and Pommard clones.
As early as the 1970s Carneros became known as a source of terrific Pinot Noir, and was one of the first California regions to gain such a reputation. The combination of sunny days, cooling fog and thin clay soils are tailor-made for the variety. Another factor in Pinot Noir’s prominent place here is vintners’ willingness to experiment widely. The history of the grape in Carneros is marked by continuous research into clonal variations, viticultural techniques and site selection. Careful evaluation over time has revealed a signature flavor profile as well. Complex aromas and flavors of cherry, red berry, spice, earth and cola appear time and again in Carneros Pinot Noir. To this day the appellation remains one of California’s standard bearers for the variety.