After a very challenging vintage with the frosts of 2008, there was no place we were happier to see a new vintage roll around than the Ewald Vineyard. As opposed to the previous year, 2009's growing season was consistent and relatively uneventful. Perhaps that makes for a rather boring tasting note, but it certainly produced a better wine.

As is often the case, the Ewald Vineyard tended to ripen at fairly moderate sugar levels, with the 115 Clone coming in at 23.7 brix and the 777 clone ripening at 24.5 brix. Acidities were good, but not particularly high, but, most importantly, the flavors were remarkably complex and complete. We picked the grapes early on the morning of September 15 and chose to include approximately 15% whole clusters in the fermentation on both clones. After a 5 day cold soak, we fermented the wines (one clone in stainless steel and the other in bins) using two different cultured yeasts. Upon the completion of fermentation the wine was pressed directly to barrel (about 30% new French oak) and aged in those barrels until April. At that time we selected 6 out of 16 barrels for the final wine and racked those barrels together. After much discussion we opted to age the wine over the 2010 harvest, extending its elevage until January of 2011. At that time the wine was bottled without fining or filtration.

The 2009 Siduri Ewald Vineyard Pinot Noir is the richest and most compelling wine we have made from this
vineyard. Zesty raspberry and blackberry flavors combine with a silky texture and hints of cinnamon to make a
truly enticing wine. While this wine possesses enough tannins and acidity to age, it is simply so enjoyable now
we think it will be difficult to not open your bottles in the nearer term.

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