Growing SeasonA warm spell appeared in January resulting in an early bud break on March
16th. The unusually dry winter ended with a very wet spring. Cool rainy weather the second week of
June during bloom reduced crop levels. Cool temperatures during Fall and light rains at the end of
September helped to achieve flavor development without causing sugars to soar too high. Pulling leaves
in the fruit zone allowed airflow to dry the clusters and thus avoid rot or mildew. These cooler Fall
temperatures are just what pinot noir needs to maintain acidity while ideal flavor development occurs.
2005 Pinot Noir has a nose of cherry mixed with cedar and sage. The
produce a rich mouth feel accentuated by cherry and raspberry. The
finish begins with penetrating fruit
flavors grabbing your attention and then trails off with spice and
sufficient acidity to compliment
salmon, lamb, or beef Bourgogne—and allow extended cellaring for
secondary characteristics to emerge. The 2005 is at the plateau stage of
it development and will continue to drink perfectly through 2020.