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2006 PINOT NOIR: SEA SLOPES. Fort Ross Vineyard. Sonoma Coast - SOLD OUT

Wine Specs

Vintage

2006

Varietal

Pinot Noir

Appellation

Sonoma Coast

Harvest Date

October 2006

Acid

.54g/100ml

Aging

9 Months

Bottling Date

June 28, 2007

Alcohol %

14.1

With its vivid garnet hue and more elegant, delicate style than previous vintages, this Pinot Noir Cuvée reflects the long, even, cool 2006 growing season. Pinot Noir “Sea Slopes” is only produced in rare select vintages when there is a more bountiful harvest that gives us the opportunity to make an additional distinctive Pinot Noir: Intricate aromas of red currants, and bright cherry are perfectly complemented by hints of cola, earth and exotic spices. The aromatic characteristics are repeated on the palate with layers of wild strawberry, red raspberry and black tea chiming in with finesse. The signature minerality consistent in all Fort Ross wines seamlessly leads you through the restrained yet silky, tannins to the soft, velvety finish of this 2006 Pinot Noir.

2006 Pinot Noir: Sea Slopes

Wine Profile

Tasting Notes

With its vivid garnet hue and more elegant, delicate style than previous vintages, this Pinot Noir Cuvee reflects the long, even, cool 2006 growing season. Pinot Noir-Sea Slopes is only produced in rare select vintages when there is a more bountiful harvest that gives us the opportunity to make an additional distinctive Pinot Noir: Intricate aromas of red currants and bright cherry are perfectly complemented by hints of cola, earth and exotic spices. The aromatic characteristics are repeated on the palate with layers of wild strawberry, red raspberry and black tea chiming in with finesse. The signature minerality consistent in all Fort Ross wines seamlessly leads you through the restrained yet silky, tannins to the soft, velvety finish of this 2006 Pinot Noir.

Winemaker Notes

The grapes for this Pinot Noir were handpicked in the cool early morning hours in small five-gallon buckets. After hand sorting, the grapes were cold soaked for several days and fermented in simple open-top fermenters. The caps were manually punched down. Shortly after pressing, the wines were barreled in a combination of new and used French oak. Throughout fermentation and aging, the clones and the different vineyard blocks were kept separate to maintain their distinct flavor profiles and structural components.

Other Notes

The long, mostly cool summer allowed for steady development, giving the grapes a generous hang time to achieve physiological ripeness and full flavors. The spectacular weather during bloom was probably the best since the memorable 1997 vintage for coastal vineyards and the set was ideal, the finest in the 9 year history of Fort Ross Vineyard. The vineyard's marine-moderated climate allowed the grapes to ripen slowly and fully into early October when we harvested small berries with complete flavor development.