2007 Couloir Pinot noir Roma's Vineyard
Roma's Vineyard Anderson Valley Pinot noir
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Wine Specs
Vintage
2007
Varietal
Pinot noir
Appellation
Anderson Valley
Vineyard Designation
Roma's Vineyard
Harvest Date
October 2, 2007
Acid
0.55g/100mL
Aging
2010 - 2022
Fermentation
Natural; 50% Whole Cluster
Alcohol %
13.80%
Wine Profile
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 length.
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. The classic Gold Ridge loamy soils were originally planted in 1990 to the Pommard clone and the vineyard is organically farmed. This incredible property was leased and farmed by Grant Family Wines for Couloir Wines and Straight Line Wine in 2009.
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 no racking, nor fining, nor filtering.
Production
200 cases
Price
$44
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