2009 Couloir Chileno Valley Vineyard Pinot Noir
4 In Stock
Varietal Pinot Noir
Appellation Marin County
Vineyard Designation Chileno Valley
Harvest Date October 1, 2009
Fermentation Natural; 1/3 Whole Cluster
Alcohol % 13.2
Tasting Notes Exotic aromas of red raspberry, pine resin, mushrooms and earth emanate from this luscious Marin County Pinot noir. The medium-bodied palate is restrained and elegant with spicy notes of black and white pepper, dark red berry, forest floor and anise. The finely textured tannins provide a wonderful mouth feel and its medium high acid keeps the wine bright. The aromas and flavors continue to evolve while the wine takes air in the glass. The length is pleasingly long, ending on a note of spicy red raspberry.
Vineyard Notes Situated on the southern edge of the Petaluma Gap in Marin County, and bordering Sonoma County to the north, the climate of the Chileno Valley Vineyard is influenced by two bodies of water; the Pacific Ocean along Marin’s west coast and the San Pablo Bay along its eastern flank. The winters are often warmer than its grape growing neighbors, Napa and Sonoma counties, due to Marin’s high rainfall. While bud break often happens earlier in this area compared to other California grape growing regions, Marin’s cool maritime climate results in one of the longest growing seasons in the state, allowing for superb flavor development. The soils of Chileno Valley Vineyard include patches of the Steinbeck soil series and eroded sandstone and are planted to a mix Pinot noir selections and clones.
Winemaker Notes The Pinot noir 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 were placed in cold storage for a 24-hour resting period before processing. All of the fruit was then hand-sorted. Two-thirds of the fruit was de-stemmed, adding a layer of complexity to the final wine. Importantly to the bright flavor and taste profile of this Pinot noir, approximately 33% 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. 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 wine received neither racking, nor fining, nor filtering.
Production 90 cases