• 2005 PINOT NOIR, DUTTON RANCH
• 2006 PINOT NOIR, SONOMA
• 2005 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.

95% Pagani Vineyard, Sonoma Valley
5% Fox Hill Vineyards, Mendocino

WHY TOCAI?

Aromatic and light, this easy to like white pairs well with pungent, rustic cuisine, and seafood. A favorite in its home region of Friuli, Northeast Italy, it is found throughout that region's bars and restaurants. The varietal's history in California dates from the 1880's, when various prominent viticulturists promoted it as an improvement to the varieties then used for commercial white wines.

THE VINES

Known also for fine old vine zinfandel the Pagani Vineyard traces its heritage to Felice Pagani, an immigrant from Italy in the late 1800's. His great-niece, Norma and her son Dino continue to farm the 1.5 acres of tocai vines he planted in the 1920's. We are delighted to benefit from this family's ongoing commitment to farming these old, low yielding vines.

THE TASTE

The aroma explodes with citrus, citronella, and white pepper spice. In the mouth the flavors explore the range of floral fruit from earth to spice, with a persistent mineral finish. The clean finish and assertive floral character allow the wine to make a perfect match to mussels or clams, the traditional pairing with prosciutto, or more simply, roast chicken.

THE LOWDOWN

what's in a name?

Tocai friulano sports an alias in California: sauvignon vert. Like other historical figures its true name and heritage are open to question. Galet, a renowned ampelographer, (a scientist who studies and identifies grape varieties), states unequivocally that sauvignon vert and tocai friulano are identical. Others dispute this assertion. What no one disputes is that the grapes are similar and make similar wine.

The name 'tocai' may also elicit associations with an entirely different wine, Tokay, the famous sweet wine of Hungary. Since Northern Italy was, once, part the of the Austro-Hungarian empire, there may be some connection, although the grapes are not related.

Perhaps the rulers took over the wine business, perhaps the locals saw a marketing opportunity in thirsty, homesick Hungarians, perhaps…but who knows? Many varieties take new names when they move to new regions. We choose to honor the heritage and lineage of this grape through linking it to its Old World roots.