The late season of 2003 produced our best Pinot Noir to date, with a beautiful balance of all the elements, well-articulated cherry cola and delicate spice nuances in the bouquet. This leads the way to a rich palate with superb texture and fine detail. This is a concentrated, dense Pinot that will benefit from a little air, so we recommend decanting this wine for a bit before serving to allow the flavors to unfold. Aged on the lees for 9 months in 50% new French Oak.
Ripe and full-bodied, with tasty plum, blackberry and boysenberry fruit flavors accented by a touch of cedar and fresh earth. Finishes with firm, minerally tannins and a sense of elegance and grace. Drink now through 2008. 265 cases made.
Medium, dullish red. Musky aromas of strawberry, raspberry, maraschino cherry, minerals, earth, cola and loam. Fat, sweet and thick, but not at all a fruit bomb. A chewy, lush wine that finishes with lots of dusty, slightly drying tannins. Hot, dry September weather stressed the vines and sent potassium levels up, resulting in a very high pH. But winemaker Mike Hirby did not acidify.
