Pacific Ridge Vineyards 2005 Pinot Noir - Santa Maria Valley AVA
Only 241 cases produced!
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The Santa Maria Valley is one of the crown jewels of California viticulture - producing some of the best cool-climate Chardonnay and Pinot Noir. This Pinot Noir was sourced from 4 vineyards in the Santa Maria Valley AVA. Whole cluster fermentation was used with only a portion of the fruit, a fermentation of intact clusters as picked from the vine with no intervention of machines – all stems and berries are intact. This technique contributed to achieving a wine of greater complexity.
Excellent aromatics highlight this Pinot; spice box and lively fruit dominate the nose. Cranberry and raspberry notes are seamlessly blended with lightly toasted oak on the palate, followed by delicious spice and a clean, fresh finish. This wine is just now coming into its own with the deeper fruit flavors nicely developing, which goes well with the nice bit of peppery influence from the whole cluster fermentation. An outstanding food wine and a very good expression of Santa Barbara cool climate sites.
We suggest you pair this wine with Roast Tuscan Pork Loin with Garlic and Herbs.
|Wine Profile Style|
|Light Bodied||Medium Bodied||Full Bodied|
|Drink Now (0-3 yrs)||Will Age (3-5 yrs)||Will Age (8-10 yrs)|
|Slightly Fruity||Fruity||Very Fruity|
|No Tannins||Softer Tannins||Heavier Tannins|
|Low Acidity||Medium Acidity||High Acidity|
|No Residual Sugar Dry||Off Dry||Sweet|
Our mission is to provide unbiased opinions of the wine being offered. These notes come from up to 10 guests who tasted this wine in a blind tasting format (wine is concealed so their identity is unknown). Why this format? Tasting blind completely throws out any hype associated with a certain winery, style, price point, etc; it forces the taster to accept what is in the glass without any predetermined notions. Our guests utilize Robert Parker's Glossary of Wine Terms for their comments for consistency purposes. In addition, we utilize the wine aroma wheel to enhance one’s ability to describe the complexity of wine flavor. Notes are posted on this wine during the tasting to ensure they accurately reflect the impressions.
|Blend||100% Pinot Noir|
|Appelation||Santa Maria Valley AVA|
|Harvest Dates||October 1 and 3, 2005|
|Sugar at Harvest||26.5 degrees average Brix(four vineyards)|
|Fermentation||Crushed and de-stemmed, cold soak in one-ton bins before yeast inoculation, traditional hand punch-down cap management (four times per day for 14 days) and a cool fermentation. Whole cluster fermentation was performed on a portion of the fruit.|
|Aging / Cooperage||14 months in French Oak: 30% in 2 year old barrels, 40% in 3 year old barrels, 20% in 1 year old barrels and 10% in new barrels
|Alcohol||14.1% by volume|
|Acidity||TA: 6.39, pH: 3.64|