 By focusing solely on Pinot Noir from the most prestigious vineyard sites in California and Oregon, and by vinifying each barrel separately by lot, clone, yeast and cooper, we champion individuality of place and intensity of flavor in each wine we produce.
Production & Technical Data
Alcohol: 14.91%
pH: 3.93
Total Acid: 0.524
Case Production: 893 cases
Released: September 2004
Winemakers’ Comments
Possessed of a multitude of microclimates, elevations and soil types, Sonoma County is renowned for its viticultural diversity. (as evidenced by our range of harvest dates and brix levels). Given our relationships with so many of the regions’ top growers, we felt in a unique position to produce a “best of the best” blend from 22 select coastal, valley and mountain lots.
We kept the individual vineyard lots separate throughout winemaking, using a myriad of different yeasts, fermenting vessels and barrels to magnify their individual character and provide more dimension and complexity to the final wine. The wine spent a total of 30 days on skins between cold soak and fermentation before aging for nine months in 100% French oak (43% new).
Our 2003 Sonoma County Pinot Noir shows Intense, jammy flavors of black cherry, black berry and strawberry elevated by firm, fine-grained tannins. The round silky mouthfeel gives way to a long finish showing notes of sweet earth and oak spice. Drink now through 2008
– Adam & Dianna Lee
Accolades for the 2003 Sonoma County Pinot Noir
88 Points - Smooth, with ripe, lively black cherry, plum and blackberry fruit that's neatly tapered. Turns plush and elegant on the finish, where the flavors hold true. A great value. Drink now. - (JL)
This is a blend of Van der Kamp, Olivet Grange, Sapphire, Keefer Ranch and Lewis vineyards. It’s rich and ripe, showing a lot of nice cherry fruit.
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