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2006 Estate Grown Pinot Noir
Stunning!! Red fruit with bright and crisp minerality

2006 Estate Grown Pinot Noir
Wine Specs
Vintage
2006
Varietal
Pinot Noir
Appellation
Sonoma Coast
Acid
5.64 g/L
Aging
10 months
Bottling Date
July 30, 2007
Alcohol
14.9
In Stock
Add To Cart
$150.00
/ 750ml
SKU: HKEG06

Tasting Notes November 2016 (as written by participants to the 2016 Harvest Party)

Color: Plum with slight ambering at edges, still gemlike and bright

Nose: Earthy with a lack of fruit notes. Some caramel tones

Mouthfeel: Luscious, textural

Flavor: Warmer, riper than the other Estate Grown wines tasted; Caramel and fruit notes, but not cherry or berries. Earthy and deep.

Our own vineyard, this one acre site sits at 900 ft. atop the rolling hills southwest of Sebastopol not far from the ocean’s influence.  Planted in 1994 in clones 115, 667, and 777, the vines are often surrounded in fog and its yields are usually low, about 1-1.5 tons per acre.  This small amount of fruit however is highly concentrated and has that luscious mouthfeel that Sonoma Coast Pinots embrace.  Every year the entire vineyard is picked by family and friends who come from all over the world to share in the experience and to dine on our deck overlooking the Russian River Valley.  51 cases produced.

Tasted Feb. 2015

Color: Pure red to ruby; gem-like in its play with light and color

Nose: Bright pomegranate to cranberry with the earthiness of wet sex. The French say, "Sah-Vahj´"

Flavors: Stunning!! Red fruit with bright and crisp minerality mid-palate. Deep complement of earthiness and fine tannins for profound complexity. Long spicy finish of white pepper, fruit and earth combined.

Wine Specs
Vintage
2006
Varietal
Pinot Noir
Appellation
Sonoma Coast
Acid
5.64 g/L
Aging
10 months
Bottling Date
July 30, 2007
Alcohol
14.9
Wine Profile
Winemaker Notes
: These grapes were picked at our harvest party in the early morning, hand-sorted and destemmed then cold soaked for 5 days before going through whole berry fermentation and receiving 2 punch-downs per day. Fermentation took 12 days in a open top 1-ton fermenter and the wine was then racked to barrels.Considering we only needed 2 barrels for this small lot, we used a 1 year old Remond Allier and a 1 year old Taransaud. The wine remained in barrel for 9 months. This wine was not racked until bottling.