2011 Couloir Roma's Vineyard Pinot Noir
SOLD OUT - Please try the 2014 Couloir Wines Monument Tree
Brambly red fruits, red berries, and cherries are shrouded in exotic spice and earth. A perfumed core of spicy raspberry and cranberry leads to a surprisingly unctuous finish for such a delicate wine. (Rated 92 points by Purely Domestic Wine Report)
Roma's Vineyard is mountain-grown Pinot Noir offering brambly red fruits shrouded in exotic spice and earth. Interesting and complex on the palate, this wine’s red berry, cherry, and blue fruit flavors intertwine with savory notes and a soft tannic grip. A perfumed core of spicy raspberry and cranberry leads to a surprisingly unctuous finish for such a delicate wine. The vineyard’s soft morning light above the fog line creates a sense of ripeness that is at once fresh and flavorful, lingering through a rich finish of red fruit and spice.
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 elevation, Roma’s Vineyard is perfectly situated to take full advantage of the warm sun and cooler daytime temperatures. The diurnal shift allows 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 were planted to the Pommard clone in 1990. 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 close to being ready when the resident black bear knocks down the deer fence in search of the ripe grapes”, says Jon. The fruit was hand harvested into half-ton picking bins from the middle 16 rows of this secluded vineyard site. The grapes were brought directly to the winery and were placed 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, 50% 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 five 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.
Variety 100% Pinot Noir
Vineyard Roma's Vineyard Anderson Valley
Production 120 cases
Optimal Maturity 2013-2020
Harvested Oct 21, 2011
Barrel Aging 11 months, 40% new French oak
Winemaker Jon Grant