Our 2007 Fairview Road Ranch Pinot Noir marries two of the most seductive clones of Pinot Noir grown in the Santa Lucia Highlands, 667 and Pommard 4, to create an alluring wine of luscious fruit commingled with earthiness and spice. In 2007, Fairview Road Ranch experienced outstanding growing conditions with mild, steady temperatures providing an elongated period of ripening. With hang times well into October, flavors had the opportunity to develop to their fullest potential while natural acidity remained remarkably well intact. The tiny, concentrated clusters typical of this vineyard were especially well focused and, from a physical standpoint, some of the most pristine we've seen at the winery.

Tasting Notes

This wine is loaded with fruit beginning with fervent aromas of raspberry, orange rind, and sandalwood. The palate exhibits layers of mouthwatering dark cherry, coffee, and clove, concluding with a hint of brioche in a lingering finish. Representative food pairings are boeuf bourguignon, or dishes with lamb and country vegetables. Lamb and game tend to magnify the interplay between this wine's earthier attributes and its attractive fruit.

The Vinification

Our 2007 Fairview Road Ranch Vineyard Pinot Noir is composed of 50% 667 and 50% Pommard 4 clones harvested by hand on October 9, 2007. After sorting and destemming the fruit, we cold soaked the must over the course of five days. This deepens color and amplifies flavors by providing extended contact with the skins, pulp, and seeds while they are cold. We fermented à l'ancienne with RC212 yeast. We like RC212 with this wine for its preservation of primary fruit to balance the earthier attributes of Pommard 4. Fermenting à l'ancienne is a quality focused technique involving multiple punchdowns per day by hand across small lots instead of pumping over. Although we typically ferment clones in separate lots to assess our wines with the finest granularity as they evolve, this vintage we performed a co-fermentation. This means the clones were together from start to finish. The fermentation completed quickly over the course of six days. Next, we completed the malolactic fermentation. This was followed by a period of élevage sur lies for ten months in 50% new French oak. We aged sur lies to round mouthfeel further and allow additional complexity to develop. To preserve complexity and enhance the wine's evolution, we bottled this wine unfined and unfiltered. As such, it may throw a modest sediment.

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