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2003 Pinot Gris Reserve

(updated May 1, 2006)

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The Wine

This is the version of pinot gris we make to gain ultimate complexity and structure. Using Alsace as a standard, we seek weight and richness to make this more than a simple white. This pinot gris is a true reserve wine--the fruit is divided at harvest, after full ripeness is achieved, with the reserve portion going through barrel fermentation in neutral oak. With long lees contact, minor partial ML (malolactic fermentation), and a variety of yeasts, the wine is concentrated, complex, well-textured, and carries tropical fruit aromas and a tight pear flavor profile, accented with a honeyed richness.

The Vineyards

Fruit comes from our three Estate Vineyards: Ridgecrest, Stoller and Corral Creek, blended into a fully-complemented wine. The estate vineyards are planted on three different soil types, which provides complementary elements in resulting wines: Ridgecrest on Willakenzie, Stoller on Jory, and Corral Creek on Laurelwood. The interaction of clone and site add great complexity, consistency and fullness of character to blends of pinot gris, especially in an excellent vintage.

The Vintage

This is an excellent vintage, albeit unusual in the fiery nature of the growing season. The same dry and warm growing and ripening seasons held for 2003 as with the past few vintages, only more so, with Region II (not cool climate!) heat accumulations of 2500 units, average highs of 78F July-October and half the normal rainfall with 2.75 inches. Fruit was disease free, crop loads were easily honed to desired levels, and soil moisture was adequate due to good pre-season winter rains. Concerns of the vintage center on high sugars and resultant high alcohols, and low acids. Almost comparable past vintages like excellent 1992 may urge us not to worry.

Stats

Harvest Data:

Harvested 9/27 to 10/6, 2003 (Ridgecrest Vineyards 48%, Stoller 38%, and Corral Creek 14%) @ a range of 23.6-26.7 brix, 4.0-6.8 g/L TA, and 3.33-3.49 pH

Fermentation:

Fermented with 6 yeasts (Native—24%, VL3, ALS, 71-B, SIHA7, VL1) in neutral oak barrels (newest had 3 previous uses), with barrel stirring and partial ML

Cooperage/Aging:

Aged for 6 months without racking (i.e., on lees); minimal ML

Bottling:

Cold stabilized and sterile filtered, bottled 5/10/2004

Bottling Analyses:

15.6% alcohol, 5.8 g/l TA, 3.37 pH, 0.6 % residual sugar

Cases Produced:

512

Suggested Retail:

$19

Release Date:

October, 2004

Winemaker's Comments

A very weighty pinot gris, thanks to the 2003 growing season, there is still a lightness of step with good acid, a brightness on the palate, and delicate aromas and flavors. There is straw and fine leather on the nose, along with bruised white fruit, such as pear and yellow apple. There should be good ageability, with the apparent alcohol that is now in balance with lovely fruit extending its life. However, if delicate mouthfuls are what you look for in pinot gris, you might await another vintage—not for the faint of heart. A big wine.

Quotes

Wine & Spirits, April 2006: One of the top 10 Restaurant Pinot Gris, as listed in Wine & Spirits Seventeenth Annual Restaurant Poll.

The Wine Advocate, October 2004, Pierre Rovani: 88. ...lush, suave and hyper-rich... bastes the palate with yellow fruits...