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2007 Couloir Roma's Vineyard Pinot Noir 1.5L

2007 Couloir Roma's Vineyard Pinot Noir 1.5L

Profound aromas of black cherry, dark cocoa, Royal Penny mint, earth and mineral emanate from this succulent Pinot Noir. The palate exhibits a lovely weight and elegant texture; fine tannins with a medium-high nerve of acidity, keep the wine defined and balanced. Notes of juicy black and red cherry, purple plum, dark earth and a complex minerality extend well into the long, lingering finish.

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$176.00
/ 1.5L
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$1,056.00
/ Case of 6
 
 

VINEYARD NOTES

Located on a mountaintop ridge overlooking the heart of Anderson Valley at 1850 feet, Roma’s Vineyard is perfectly situated to take full advantage of the warm sun and cooler daytime temperatures, allowing the Pinot Noir grapes more time to develop their intense flavors of black cherry, mineral and earth. Originally planted in 1990 for sparkling wine production, this phenomenal vineyard was retrained to bi-lateral cordon for fine wine production. The vineyard’s classic Gold Ridge loamy soils are planted to the Pommard clone, now in its eighteenth year.  Sustainably and organically farmed, this incredible property is managed by Josh Chandler of Anderson Valley’s Lazy Creek Vineyards.

TASTING NOTES

Profound aromas of black cherry, dark cocoa, Royal Penny mint, earth and mineral emanate from this succulent Pinot noir.  The palate exhibits a lovely weight and elegant texture; fine tannins with a medium-high nerve of acidity, keep the wine defined and balanced.  Notes of juicy black and red cherry, purple plum, dark earth and a complex minerality extend well into the long, lingering finish.

WINEMAKER NOTES

The fruit was hand harvested into half-ton picking bins and brought directly to Turley Wine Cellars.  Extra care and attention was given: dry ice was feathered into the bins during the pick to prevent spoilage and oxidation. The bins were placed in cold storage for a 24-hour, ‘day of rest’, before processing.  The following day, the fruit was hand-sorted.  Importantly for its flavor and taste development, half of the fruit was processed whole cluster into a stainless steel, open-top tank.  The grapes then received a cold soak for seven days to extract maximum color from the Pinot noir skins, while the chill prohibited the start of fermentation.  The fruit was then removed from refrigeration, warming and activating the native yeasts.  Fermentation began on October 13, 2007.  One gentle manual punch down per day minimized tannin extraction from the skins. The grapes were then pressed and the wine was gravity fed into eight French oak barrels, three of which were new, with the remainder one to three years in age.  The wine received neither racking, nor fining, nor filtering.

 

Wine Specs

Vintage 2007
Varietal Pinot Noir
Appellation Anderson Valley