After a second rainy season where totals exceeded 15 inches, vineyard soil was relatively wet during the winter and spring of the 2006 growing season. Cold weather continued into late spring delaying bud break by almost 2 weeks. After one of the coldest months of May on record, June brought warm temperatures that quickly accelerated the canopy growth. Mild summer temperatures were interrupted by a heat spike in July that prompted the ripening progression. Mild ripening temperatures that followed allowed for a long growing season for our Pinot Noir.

We felt we had achieved maximum flavor in the fruit of block 7 by the middle of October. The fruit was cold soaked for 48 hours to extract middle palate complexity. The wine was pumped over four times a day during fermentation. The entire ferment lasted 8 days. The wine was pressed and transferred to oak barrels to complete malolactic fermentation. Barrel aging for seven months brought the aromatic fruit and balance to the 2006 Block 7 Pinot Noir.

In the glass of wine has a powerful bouquet of dried cherries and plum spice. On the palate the flavors begin with a rose petal character that follows with wild strawberry and clove tones. The balance of earthiness from the smell of a redwood grove to the elegance of delicate spice best describe the mouth feel.This Pinot Noir would complement a hearty pasta dish or a garlic spiced rack of lamb.