The 2005 vintage began with cool, wet weather that slightly
delayed bud break and bloom. A mild summer further slowed the season. After a minor heat spike in August, cool weather resumed with no temperatures over 100°F. The longer-than-normal interval between veraison and harvest gave true hang time. Hillside estate vines were picked from October 3-6, and harvest concluded on October 13. The vintage was late but orderly, yielding excellent sugar/acid balance, moderate alcohols and wines of depth and complexity.
Tasting Notes

A wealth of ripe cherry and black plum aromas intermingle with scents of violets, leather and oak spice in the heady nose of this Pinot Noir. Velvety textures carry complex black fruit flavors as well as hints of cinnamon and sandalwood. Firm structure and polished tannins make this a substantial wine with great finesse that can be enjoyed now with robust cuisine or cellared for further development.

Winemaking

* 100% Estate grapes
* Comprised of 18 different lots of wine
* Clones and selections chosen for this blend include Trefethen selection, Dijon 115 and L2, UCD 32, Martini, Colmar 538, Wadenswil and Pommar
* Individual vineyard lots were destemmed, lightly crushed
and cold-soaked for three days prior to fermentation to
extract color and aromas
* A variety of traditional and modern maceration techniques were employed during fermentation to extract fruit character without bitterness
* Only free run wine was used to create the final blend
* Barrel aged for 11 months in 100% French oak barrels
(36% new, medium-plus toast) coopered by François Frères,
Damy, Billon, Cadus and Berthomieu
* Bottled unfined