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2007 Couloir Monument Tree Pinot Noir

2007 Couloir Monument Tree Pinot Noir

Library Offer - Exotic aromas of spicy grapefruit peel, white and black pepper, black tea and dark cherry introduce this hedonistic Pinot Noir. The palate is weighty with notes of rich red berry, ripe black cherry, citrus peel and spice. Supple tannins provide structure while high notes of acid keep the wine harmonious and bright. The long, seductive length reverberates with mouth-watering flavors of black cherry and spice.

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$83.00
/ 750ml
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$996.00
/ Case of 12
 
 

Wine Specs

Vintage 2007
Varietal Pinot Noir
Appellation Anderson Valley
Vineyard Designation Monument Tree
Harvest Date September 16, 2007
Acid 0.56g/100mL
Aging 2010 - 2022
Fermentation Natural; 1/3 Whole Cluster
Alcohol % 13.50

Wine Profile

Tasting Notes Exotic aromas of spicy grapefruit peel, white and black pepper, black tea and dark cherry introduce this hedonistic Pinot Noir. The palate is weighty with notes of rich red berry, ripe black cherry, citrus peel and spice. Supple tannins provide structure while high notes of acid keep the wine harmonious and bright. The long, seductive length reverberates with mouth-watering flavors of black cherry and spice.
Vineyard Notes Named for the enormous landmark redwood tree that sprouts up amidst the vines, the Monument Tree Vineyard was planted in 1999 to Dijon clones. The soils are comprised of gravelly loam, highlighted by a desirable eastern sloping exposure with elevation to 300 feet. Situated at the deep end of Anderson Valley, this is the definition of a true, cool climate vineyard. Wonderful east and southeast facing aspects of the vineyard allow the fruit to enjoy delicate morning light, while avoiding the intense UV of the afternoon sun. Organically farmed, this is a quintessential, premier cru Anderson Valley vineyard.
Winemaker Notes Hand harvested 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. All of the fruit was then hand-sorted. Important to the flavor and taste profile of this Pinot noir, one third of the fruit was fermented whole cluster. 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. 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 no racking, nor fining, nor filtering.
Production 200 cases
 

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