• 2005 PINOT NOIR, DUTTON RANCH
• 2006 PINOT NOIR, SONOMA
• 2008 TOCAI FRIULANO, NORTH COAST

Production ~ 462 cs.
14.3% alcohol
3.83 pH
0.58g/100 ml acidity

HOW WE MAKE OUR PINOTS

The vintner 'raises the wine' using traditional techniques. We hand select the fruit in the vineyard and punch down our fermenters manually, as often as every two hours during the peak of fermentation. Pressed just before dryness, the wine finishes fermentation in barrels from the Mercurey and Meyriuex cooperages, small houses in Burgundy, whose oak selection, as well as seasoning and toasting techniques, bring forth the high flavor ideal for softly composed pinots. "Wines made with minimal handling develop a lovely complexity," says Dave. "We make every attempt to limit our techniques to those proved through generations of traditional winemaking."

THE VINES

We feel privileged to be one of a diverse group of wineries to secure fruit from the Dutton family vines. For two generations the Duttons have grown apples, and now grapes, in the Green Valley area near Russian River. The 2005 derives mainly from Thomas Road, just NW of Graton which provides the typical Green Valley warmth, fruit and toasted earthiness, while Freestone, a very cool site, gives color and intensity. A small amount from Morelli Lane, located just above the town of Occidental adds a touch of grace and ripe red cherry fruit.

THE TASTE

The 2005 Russian River, Dutton Ranch opens with the inviting fragrance of ripe red berries and deeper notes of darker fruits, these aromas supported by a complex mix of cinnamon, vanilla and toast derived from new barrels and long aging on the yeast lees. In the mouth the wine explodes with flavor. Enjoyable now, the wine's acid and tannin structure promise excellent development over the next 5 to 10 years of age.

THE VINTAGE & WINEMAKING

Sonoma county pinot noir benefited from a generally cool growing season in 2005 with consequent bright fruit flavor, good acidity and complex aromatics. Following fermentation in small 2-3 ton fermenters with frequent punch-downs during the peak 48 hours of fermentation, we pressed just before dryness and allowed the fermentation to finish in barrels. Fermentation temperatures peak well above 90 degrees Fahrenheit, ensuring good color extraction and early pressing to barrel softens the wine's finish. By January we had selected the more intense lots for our Russian River, Dutton Ranch selection and after combining continued barrel aging until early August.

Production ~ 1435 cs.
14.2% alcohol
3.85 pH
0.62g/100 ml acidity

THE VINES

Dutton Ranches supplied about 40% of the fruit for our 2006 Sonoma County pinot noir and the Crane Vineyard about 20%; the balance originated from 3 small vineyards located in the Sonoma Valley, Sonoma Mountain and Bennett Valley appellations. While the Dutton fruit gave the wine its shape, structure and depth, each small vineyard contributed something; the Crane fruit gave color and tannin, Sonoma Mountain, cherry and mint, Bennett Valley, a very cool site, some excellent aromatics, while our Sonoma Valley vineyard, located at the edge of the Carneros district, some hard, bright cranberry fruit. Overall they combine to provide a very complete expression of pinot noir fruit.

THE TASTE

Subtle, complex and rich, this delightful wine opens with aromas of ripe black cherry preserves, underscored by a touch of cinnamon and clove. On the palate the initial impressions of ripe fruit and spice expand, supported by flavor and aromas of wild forest mushrooms; the wine finishes with a touch of toasted oak and pepper. Enjoyable now, the wine's structure and lineage promise interesting development for the next 2 to 5 years.

WINEMAKING

We crafted our 2006 Sonoma County Pinot Noir, using traditional winemaking techniques to ensure the highest quality and pronounced pinot noir characteristics. Daily vineyard visits and on-time harvesting allowed us to harvest the pinot fruit at peak maturity. To ensure good extraction, the grapes were punched down manually in small lots of 3 to 5-ton open top fermenters, as often as every 2 hours during the peak of fermentation. Native and selected yeasts, frequent punch-downs during the crucial 48 hours of peak fermentation, and aging on the yeast lees give this wine the signature balance, roundness and depth of fine pinot noir.

Appellation: Sonoma Valley
100% Tocai Friulano
Harvested: Sept. 21, 2009
Barrel fermented with a cultured yeast strain. No malo-lactic fermentation.
Aging: 5 months in old, neutral oak barrels.
Bottled: March 2009
Released: May 2009

"This style of white wine is like Zen calligraphy-one brush stroke, but it says everything"

A great summer wine! Unusual, but growing in popularity, this delightful varietal makes a perfect accompaniment to light dining on the patio. The fruit and floral aromas, balanced acidity and rich mineral finish create wonderful pairings with everything from seafood and fruit to soft-ripe cheeses and even salty popcorn!

Traditionally known as Tocai Friulano and grown in Friuli, the NE corner of Italy, the Italian wines, as of 2007, are to be known as simply Friulano, (or possibly 'Tai' among the hipper set), as Hungary objects to the use of the word Tocai, fearing confusion with their native sweet Tokay wines. The variety is also grown under the name sauvignon vert here in California and in Chile. As we don't export to the common market, I've continued to honor the grape's Italian roots.

Bottled with only light fining and filtration, this wine may throw a harmless sediment if exposed to above normal storage temperatures. I feel minimal handling in the winery best preserves the freshness and delightful character of this wine.