2010 Couloir Roma's Vineyard
The warm garnet hues of this single vineyard Pinot noir are a lovely pre-cursor to aromatic yet soft draughts of Rainier cherry, raspberry, black tea leaves and moist earth. The first taste offers a rush of sour cherries surrounded by substantial Pinot noir tannin – both pitch-perfect interpretations of this special Anderson Valley vineyard site. The wine quickly evolves into more complex flavors of toasty oak, fresh cut grass, baker’s cocoa, bramble and cranberry sauce which linger well into the persistent finish. Fruit mingles with bright acidity leaving the palate pleasingly refreshed.
This is one of the first vineyards chosen for Couloir, back in 2007. Located on a mountaintop ridge overlooking the heart of Anderson Valley at 1,850 feet of elevation, Roma’s Vineyard is perfectly situated to take full advantage of the warm sun and cooler daytime temperatures which allow the grapes generous time to develop to their full potential. Originally planted for sparkling wine production, this phenomenal vineyard was retrained to bi-lateral cordons for fine wine production. The vineyard’s beautiful, classic Gold Ridge loamy soils are planted to the Pommard clone, now approaching their 20th year. Sustainably and organically farmed, this property was managed by Couloir Wines in 2009 in conjunction with Ardzrooni Vineyard Management, who also farms Monument Tree and Londer vineyards.
“I know this vineyard is ready to pick when the resident black bear knocks down the deer fence in search of the ripe grapes”, says Jon. The fruit was hand harvested over the course of two days into half-ton picking bins from the middle 16 rows of this secluded vineyard site. With each pass the grapes were brought directly to Turley Wine Cellars where they were immediately feathered with dry ice 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, 60% 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 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 pressed and the wine was gravity fed into six French oak barrels; one new, four once-used and one neutral. The wine received no racking, nor fining, nor filtering.
Variety 100% Pinot noir
Vineyard Roma's Vineyard Anderson Valley
Production 142 cases
Optimal Maturity 2012-2020
Harvested Oct 19, 21
Barrel Aging 10 months, 20% new French oak
Winemaker Jon Grant