2009 Couloir Roma's Vineyard
Pinot Noir - Library Offer
Varietal Pinot Noir
Appellation Anderson Valley
Vineyard Designation Roma's Vineyard
Harvest Date October 2, 2009
Fermentation Natural; 50% Whole Cluster
Alcohol % 14.0
Tasting Notes Exotic aromas of Christmas spice, opulent red berry, black tea leaf, vanilla and dark, moist earth are this Pinot noir’s signature. A wall of mouth-filling fruit, including sweet red cherry and dark raspberry, balances the bright nerve of acid, which runs through the wine. Complimenting flavors of mushroom, toasty oak, black pepper, dried leaves and Mediterranean herbs complete the picture. The length is long and harmonious, leaving the palate refreshed.
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 for sparkling wine production, this phenomenal vineyard was retrained to bi-lateral cordon for fine wine production. The vineyard’s beautiful, classic gold ridge loam soils are planted to the Pommard clone, now approaching its 20th year. Sustainably and organically farmed, this incredible property was managed by Couloir Wines in conjunction with Ardzrooni Vineyard Management in 2009 who also farms Monument Tree and Londer vineyards.
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 to the fruit: dry ice was feathered into the bins to prevent spoilage and oxidation. The bins then sat in cold storage for a 24-hour resting period before being processed. 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. One gentle punch down per day ensured minimal tannin extraction from the skins, allowing the stem tannins to provide the wine’s structure. The grapes were then pressed and the wine was gravity fed into six French oak barrels, two of which were new. The barrels were initially stirred three times over a six-week period. The wine received neither racking, nor fining, nor filtering.
Production 145 cases