2007 PINOT NOIR
ROCHIOLI VINEYARD
ALLEN - ROCHIOLI BLOCKS
When researching the history of Russian River Valley Pinot Noir, there is no more recognizable, admired or envied grower than Joe Rochioli. So many have set out to rival his success, but all have fallen short. My relationship with him (and access to his grapes) has been the single most important contributor to my success in the wine industry. Considering only Williams Selyem, Gary Farrell, Rochioli and Alysian wineries receive allocations from his vineyard, we are indeed fortunate and grateful for Joe’s commitment to our new Alysian brand.
VINTAGE SUMMARY
2007 provided Russian River Valley winemakers with an extremely small crop of tiny clusters and berries, perfectly ripened by an especially cool and dry growing season. Though production was significantly limited by crop size, the wines express amazing flavor intensity and impeccable balance. We feel the vintage will yield some of the finest examples of Pinot Noir ever produced from this region.
WINEMAKER NOTES
Winemakers are fortunate if they see a vintage of this quality even once in their careers. Combine this vintage with the region's finest grapes, and we were blessed with a truly amazing winemaking opportunity. The resulting wine does not disappoint; with Rochioli's "trademark" fruit profile of deliciously vibrant strawberry-raspberry fruit taking center stage. The concentrated fruit is complimented (but never dominated) by hints dried rose pedal on the nose and dark berry-fruits and restrained oak on the palate. Finely integrated tannins add structure... but the true essence of this wine is not fully realized until all its components combine with precision in its deliciously long and elegant finish. Enjoy this wine now for its youthful vitality or watch it evolve gracefully for many years under proper cellaring conditions.
Gary Farrell, winemaker
CELLAR NOTES
VINEYARDS AND CLONES
Rochioli Vineyard: Pommard clone 4
Allen Vineyard: (farmed by Rochioli) Pommard clone 4
HARVEST INFORMATION
Harvest date: 9/5
Hand harvested at night under lights
Hand sorted in vineyard
Brix at harvest: 24.5 degrees
GRAPE PROCESSING
Cold fruit processed early AM
Hand sorted prior to stem removal
Hand sorted after seem removal
FERMENTATION
Tanks: Small open tops
Cold soak: 5 days
Yeast: Wild and cultured
Mixing: 3 punch downs daily
Duration: 10 days
BARREL PROGRAM
100% French oak
Francois Freres, Rousseau
45% new
ML fermentation in barrel
14 months in barrel
FINISHED WINE
Alcohol: 14.3% alcohol
Titratable acidity: 6.75 gm/L
pH: 3.40
Bottling date: November 14, 2009
Production: 171 cases (9 liter equivalent)
