Current Releases

2006 Pinot Noir, Brosseau Vineyards, Chalone

A well-known vineyard in the Chalone appellation of Monterey County, the Brosseau Vineyard is located within a mile of the Pinnacles National Monument. The site is notable for limestone strata pushed up from a million-year-old seabed by the nearby volcano. Limestone is also a major soil component in the greatest vineyards of Burgundy.

On the nose, notes of cedar, green tea, dried herbs and red berries are evident. The wine opens opens with opulence, flavors of grenadine, peach pie, cinnamon, and chocolate. The finish reveals a glimpse of the greatness in store for this clone in these soils with complex flavors of buttered toast, gingerbread and a chalky earthiness.

Winemaking:
Harvest: September 19, 2006
Brix: 25.3
TA: .60
pH: 3.60
Alcohol: 14.8 %
Yeast: GRE, BGY, Assmanhausen, Native
Clone: 538
Cooperage: F. Freres, Billon, Mercurey, Remond, Rousseau, D&J.
Barrel duration: 10 months
Cases produced: 201
Bottled: August, 2007

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2006 Pinot Noir, Gap's Crown Vineyard, Sonoma Coast

This wine is sourced from a hillside vineyard on the cool, southeastern edge of the Petaluma Gap, close to the town of Penngrove. The wind and fog funnel in from the Pacific, keeping the grapes high in acidity and allowing slow, even development of complex, dark fruit flavors. The soil at this site is extremely rocky, naturally de-vigorizing the vines and imparting additional minerality. Indeed, this vineyard is so rocky that certain blocks of the site were descibed by the initial consulting geologists as a "rock quarry".

Dark, but not dense color. Deep on the nose with rooibas tea, salumi, brown sugar, and an elevating touch of aerosol. A fine-grained, balanced wine with flavors of black cherries, dried cranberries, plum and orange rind. Still somewhat tight with some midpalate tannins, this wine should open up generously within 2 years. Decant for one hour.

Winemaking:
Harvest: September 21 and 26, 2006
Brix: 24.7
TA: .65
pH: 3.49
Alcohol: 14.4 %
Yeast: Assmanhausen, BGY, GRE and Native
Clones: 677, 115 and Swan
Cooperage: Fr. Freres., Gillet, Vernou, Billon, Mercurey, D&J. 50% new.
Barrel duration: 10 months
Cases produced: 154
Bottled: September, 2007

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2006 Pinot Noir, Wiley Vineyard, Anderson Valley

A mere ten miles from the Pacific Ocean, the Wiley Vineyard is one of the westernmost Anderson Valley vineyards. This chilly area, known locally as the "Deep End", is often the last Pinot Noir vineyard harvested in the Anderson Valley. Surrounded by coastal redwood groves, and on a southwestern facing slope, these vines have had ample time to sink their roots deep into a soil of fractured sandstone and dense loam. Integral to this wine is the 25-year-old Pommard block, which separates this vineyard from many of those more recently planted, both in aromatic complexity and depth.

In the glass, the Wiley Pinot Noir displays a warm ruby red robe. Aromatically, the heady, deeper spectrum aromatics are evident: earth, figs, pine needles, hard candy, peat and forest floor. The attack is lush and round with a burst of figs, and baked cherry moving into a midpalate of spice box, creme brulee and the darker fruits. Good intensity on the finish with some youthful, gently ruffled tannins.

Winemaking:
Harvest: October 14, 2006
Brix: 23.5
TA: .61
pH: 3.59
Alcohol: 14.1 %
Yeast: Assmanhausen, BGY, GRE and Native
Clones: Pommard and 777
Cooperage: Fr. Freres, Damy, Billon, Mercurey, Remond. 25% new.
Barrel duration: 10 months
Cases produced: 221
Bottled: August, 2007

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2006 Pinot Noir, Iund Vineyard, Carneros, Napa

Deep in Carneros country, the Iund Vineyard has been producing stellar Pinots for 25 years. Fruit from this vineyard consistently belies the region's long history of ranching with a signature gaminess and the well-known "Carneros funk". With yields held to a minumum, in 2006 the Iund Vineyard produced fruit which was easily guided into wine of elegance, power and balance.

Hints of dusty raspberry, sour cherry and spice, combine with worn leather and sandalwood on the nose. A supple attack of ripe boysenberry evolves into a midpalate of red fruits, brush, tar, and toast. Finish is tightly focused with cranberry, creme brulee and finely textured tannins. Decant for one hour if drinking within the first two years of release.

Winemaking:
Harvest: September 28, 2006
Brix: 24.4
TA: .62
pH: 3.41
Alcohol: 14. 5%
Yeast: Assmanhausen, BGY, and Native
Clone: Martini
Cooperage: Gillet, Billon, D&J, 50% new.
Barrel duration: 10 months
Cases produced: 95 cases
Bottled: August, 2006

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2006 Pinot Noir, Wild Horse Valley, Napa County

The Wild Horse Valley appellation is located directly east of, and above the town of Napa, at an elevation of 1,400 feet. The higher elevation and cool Carneros fog funneled through during the summer months make the Wild Horse Valley an ideal location for Pinot Noir. Thin, well-drained mountain soils, 25-year-old vines and unusually long hang times contribute to the development of bright, complex flavors.

The 2006 Wild Horse posits a powerful nose of dried cranberry, chocolate, roasted nuts, moss and lifted evergreen enveloped in a warm, spiced-rum blanket. Round on the attack, with fresh but well integrated tannins, the wine moves into a midpalate expressing the minerality of the rocky soils. Joining this mineral expression are fruit layers of raspberry and blueberry. These elements marry tightly and evolve into a dusty, wet slate finish.

Winemaking:
Harvest: September 28, October 13 and 19, 2006
Brix: 25.1
TA: .58
pH: 3.59
Alcohol: 14.4 %
Yeast: Assmanhausen, BGY, GRE and Native
Clones: Pommard, Martini, Swan and 115
Cooperage: Fr. Freres, Moreau Cadus, Mercurey, Remond. 25% new.
Barrel duration: 10 months
Cases produced: 221
Bottled: August, 2007

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2005 Chalone Pinot Noir, Brosseau Vineyards

This wine opens a new front on the California Pinot Noir evolution. The Brosseau was vinified solely from the first vintage of a new Pinot Noir clone, the Colmar 538. With the focus of this singular clone, one can clearly taste the high chaparral of Chalone. The dense aromatics of incense, brown sugar, toast, tar and dusty herbs are unique to this vineyard. Perfectly ripe, balanced fruit with deep, rich flavors support supple tannins and the chalky mineral undertones which the wines of the Brosseau Vineyard are noted for. Masculine and exceeding complex in structure, this powerful wine has ripe black cherry at the core with herbal layers of green tea, bramble, and fennel. Also present are flavors of cinnamon, thyme and caramel. While exciting to drink now, this wine is so packed with complex elements, it promises to be even more exceptional in a few years time.

Winemaking:
Harvest: September 23, 2005
Brix: 25.3
TA: .60
pH: 3.60
Alcohol: 15 %
Yeast: RC212, BR 97, Assmanhausen, Native
Clones: 538
Cooperage: Francois Freres, Damy
Barrel duration: 11 months
Cases produced: 102
Bottled: September, 2006

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2005 Sonoma Coast, Gap's Crown Vineyard

Be warned, this is a big Pinot Noir wine and is not for lovers of the demure wing of the Pinot family. Aromatically, the wine exhibits a weighty dark fruit nose with undertones of wild berry, game, and toasty wood. The wine opens up with a full-blown attack of dark cherries and herbs. Mouthfeel is juicy and full, with a firm spine of complex acidity and beefy tannins. Like all Harrington wines, this wine is unfined and unfiltered. Ready to drink now, it will integrate further with cellaring. Serve with roasted meats or grilled sausages.

Winemaking:
Harvest: September 27 and 30, 2004
Brix: 25.3
TA: .65
pH: 3.31
Alcohol: 15.3 %
Yeast: Assmanhausen, BGY, and Native
Clones: 777, 828 and Swan
Cooperage: Francois Freres, Gillet, Vernou, 50% new.
Barrel duration: 10 months
Cases produced: 160
Bottled: September, 2005

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2005 Russian River Pinot Noir, Galante Vineyard

Galante Vineyard wines offers all that one wishes from an elegant, feminine Russian River Pinot Noir. Aromatically, one is struck by lush sweet cherry, rose and a brush of hoisin. A plush and graceful mouthfeel delivers raspberry, orange peel and nutmeg along with an earnest amount of gamey earthiness. A firm, structural core propels this wine to a long, persistent finish, flush with spice and minerals.

Winemaking:
Harvest: September 24, 2005
Brix: 24.4
TA: .60
pH: 3.60
Alcohol: 14.5 %
Yeast: RC212, Assmanhausen, Native
Clones: 113, 115 and Pommard
Coopers: Fr. Freres, Damy, Rousseau, Remond and Gillet
Barrel duration: 10 months
Cases produced: 171
Bottled: October, 2006

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2005 Iund Vineyard, Carneros, Napa

This wine rises up from the wild earth. The nose opens up a world of dark smokey gamey Carneros funk with a strong black tea component. The wine is medium bodied with a generous mouthfeel. Serve with roasted meats or grilled sausages. While a very spunky wine now, a few years in a dark place will put this wine in its place.

Winemaking:
Harvest: September 30, 2005
Brix: 24.9
TA: .65
pH: 3.41
Alcohol: 14. 5%
Yeast: Assmanhausen, BGY, RC 212 and Native
Clones: 777, 828 and Swan
Cooperage: Mercurey, Gillet, Billon, D&J, 50% new.
Barrel duration: 10 months
Cases produced: 84 cases
Bottled: August, 2005

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2004 Chalone Pinot Noir, Brosseau Vineyards

This wine initially exhibits cranberry and cherry on the nose with subtle notes of tea leaves and bacon. On the palate, one is struck by the racy red fruit flavors and earth. Chalk, tar and some forest floor help fill out the bottom. There is a bright natural acidity, firm tannins and a nervosity in this wine which helps to frame and focus the wine. Drinking well now, but cellaring for 2 to 3 years is recommended.

Winemaking:
Harvest: August 18, 2004
Brix: 25.3
TA: .60
pH: 3.58
Alcohol: 15 %
Yeast: RC212, Assmanhausen, Native
Clones: 113
Cooperage: Francois Freres
Barrel duration: 10 months
Cases produced: 24
Bottled: August, 2005

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2004 Russian River Pinot Noir, Galante And Schleth Vineyards

The wine initially greets with rich red currant, asian spices and leather on the nose. On the palate, lush and ripe fruit provide generous, juicy flavors of bing cherry and caramel. With it's lively acidity and polished tannins, this wine offers extraordinary food compatibility. As for the finish, the wine echos the former cherry and berry flavors which begin to meld and to linger with the citrus and slate-like mineral elements.

Winemaking:
Harvest: September 3 & September 16, 2004
Brix: 25
TA: .60
pH: 3.44
Alcohol: 15 %
Yeast: RC212, Native
Clones: 115 and Swan
Cooperage: Francois Freres, Gillet, 25% new.
Barrel duration: 10 months
Cases produced: 84
Bottled: August, 2005

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2004 Wild Horse Valley Pinot Noir, Birymyer Vineyard,

In the glass, the 2004 Birkmyer exhibits clean, lifted aromatics of cinnamon, spicecake and rose petals. This wine provides a broad, juicy mouthfeel, with softer tannins and a well-focused minerality. Opening up with flavors of cranberry and dark fruits, the wine unpacks a little pomegranate on the midpalate and finishs with lush, toasty cherry. Although this wine is still a juvenile, it is already drinking beautifully and is ready for immediate consumption.

Winemaking:
Harvest: September 19, 2004
Brix: 25
TA: .55
pH: 3.77
Alcohol: 15 %
Yeast: RC212, Assmanhausen, Native
Clones: Martini 13 and 18, Pommard and Swan
Cooperage: Francois Freres, Cadus, 33% new.
Barrel duration: 10 months
Cases produced: 70
Bottled: August, 2005

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2004 Sonoma County Pinot Noir, Gap's Crown Vineyard

This is a big Pinot Noir wine with a deep red-purple hue. Aromatically, the wine exhibits an unique nose of plum, rhubarb and cedar. The wine opens up with a full-bodied attack of dark cherries and cocoa. The mouthfeel is round, intense and generous with a solid acidity and well-integrated tannins. With aeration, the wine develops a lingering finish of dark cola and minerals. Like all Harrington wines, this wine is unfined and unfiltered. Drink now or cellaring will most certainly reward the patient.

Winemaking:
Harvest: September 7, 2004
Brix: 25.6
TA: .60
pH: 3.62
Alcohol: 15.5 %
Yeast: Assmanhausen, RC212, Barolo 97, and Native
Clones: 667, 777, 828 and Swan
Cooperage: Francois Freres, Remond, 33% new.
Barrel duration: 10 months
Cases produced: 116
Bottled: August, 2005

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2003 Sonoma Coast Pinot Noir, Hirsch Vineyard

Medium ruby in color, the wine offers an inticing nose of cinnamon and earth, opening up with a bright mouth-filling attack of black raspberry fruit. The wine begins to exhibit it's full, firm Hirsch structural heritage in the midpalate which dissolves into a focused and lingering finish of orange peel and spicecake. This wine can be enjoyed upon opening, but an hour of decanting will help this wine to develop further nuance.

Winemaking:
Harvest: October 7 and 18, 2003
Brix: 24
TA: .61
pH: 3.46
Alcohol: 14 %
Yeast: RC212, Native
Clones: Mt Eden and 777
Cooperage: Francois Freres, Gillet, D&J
Barrel duration: 10 months
Cases produced: 84
Bottled: August, 2004

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2003 Wild Horse Valley Pinot Noir, Birkmyer Vineyard

The Wild Horse Valley is located directly east and above the town of Napa at an elevation of 1,200 feet. The valley's altitude and the ability to draw cool Carneros fog makes for an ideal situation for growing Pinot Noir. Thin mountain soils, 25 year-old vines and unusually long hang times contribute to the of development of bright, complex flavors. The 2003 crop was thinned vigorously resulting in a yield of 1.25 ton per acre, well below the average Pinot Noir yield.

The Birkmyer Vineyard Pinot Noir is not a typical California Pinot Noir. This is a wine built more on a Burgundian model: leaner, a little higher in acidity and focused. This wine exhibits classic cool-climate appellation qualities of balance and elegance. The aromatics are clean with hints of cherry, game and earth. The wine offers up flavors of cranberry and spice through the midpalate and finishs with a refreshing hint of citrus. A few years in the cellar will reward the patient with further integration, grace and depth. Decanting is highly recommended.

Winemaking:
Harvest: October 5, 2003
Brix: 24
TA: .64
pH: 3.81
Alcohol: 14 %
Yeast: RC212, Native
Clones: Martini 13 and 18, Pommard and Swan
Cooperage: Francois Freres, Gillet, 33% new.
Barrel duration: 10 months
Cases produced: 112
Bottled: August, 2004

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2002 Sonoma Coast Pinot Noir, Hirsch Vineyard

For lovers of great Pinot Noir, wines made from the Hirsch Vineyard have provided a benchmark for California grape growers to strive for. David Hirsch has been growing Pinot Noir grapes for two decades with intelligence, passion and care. This single-minded pursuit has given a few lucky winemakers the opportunity to create wines which express the wild character of a series of very special ridgetop vineyards on the Sonoma coast. Selected from two intensely flavorful clones, the Pommard and the Mount Eden, this very small lot Pinot Noir was produced in half ton open-topped fermentors with attention and with care.

Tasting Notes:
Medium ruby in color, the wine offers an inticing nose of allspice and earth, opening with a broad, soft and mouth-filling attack of black raspberry. The wine begins to exhibit it’s full, firm Hirsch structural heritage in the midpalate which then dissolves into a juicy and persistent finish of orange peel and tea. For a Hirsch wine, this wine is surprisingly easy to drink now, but a few years in the dark would add further subtlety and nuance.

Winemaking:
Harvest: September 18, 2002
Brix: 25.1
TA: .64
pH: 3.5
Yeast: Fermirouge
Clones: Pommard, Mt. Eden
Cooperage: Francois Freres, Gillet
Barrel duration: 16 months
Cases produced: 50
Bottled: February, 2004

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2002 Carneros Pinot Noir, Iund Vineyard

The Carneros Pinot Noir vineyard of Dave Iund produces grapes of deep intensity with often surprising aromatics. A relatively high percentage of the 2002 crop was pruned allowing clusters left on the vine to develop a variety of concentrated flavors leaning into the darker end of the pinot spectrum. The result is a weighty and perfectly mature wine.

Tasting Notes:
The Iund Vineyard Pinot Noir presents a rich, smokey and spicy nose to the taster. The wine opens with a sudden attack of concentrated dark fruits and blackberry, moving into a spicy deep, soaking mid-palate. The wine finishes with clarity and offers up a mix of sandlewood and leather. The mouthfeel is full and round. This wine would match beautifully with duck, game or lamb. While the wine is ready to drink now, a year in the cellar will reward the patient with more integration.

Winemaking:
Harvest: September 19, 2002
Brix: 25
TA: .6
pH: 3.49
Yeast: RC212, Fermirouge
Clones: Martini 13
Cooperage: Francois Freres, Remond, Gillet, 33% new
Barrel duration: 11 months
Cases produced:150
Bottled: September, 2003

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2002 Russian River Valley Pinot Noir, Morelli Lane Vineyard

The grapes used to produce this wine were harvested from the Morelli Lane vineyard, located in the Russian River appellation, a few miles west of Graton on a south-facing ridgetop. The cool and foggy nights combined with warm midday temperatures push these grapes to a maximum development of flavor and color. This wine combines three very distinct clonal blocks from the vineyard for greater depth and complexity.

Tasting Notes:
The lasting impression of this Russian River Pinot Noir is one of balance. The aromatic spectrum gently progresses from cherry to an earthiness very typical of the Russian River. The attack is quiet and fruity with a cool transition from currants to orange, with a nod to a little tar. The mouth feel is a lovely pinot noir velvet. Tannins are fully integrated, allowing this wine to be enjoyed immediately. Perfect with grilled chicken or triple cream cheese.

Winemaking:
Harvest: September 12, 2002
Brix: 23.5
TA: .58
pH: 3.47
Yeast: RC212, Fermirouge
Clones: Beringer, Pommard and 115
Cooperage: Francois Freres, Remond, Gillet, 33% new
Barrel duration: 10 months
Cases produced: 175
Bottled: August, 2003