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2004 Pinot Noir
Winemakers Comments

We usually age our Pinots a little longer than two years but this wine is developing very attractive flavors now so it deserves to see the world. Pinot Noirs go nicely with most traditional red wine dishes, particularly the lighter ones, and also complement salmon and other flavorful seafoods as well.


VINTAGE/VARIETY:

 2003 Pinot Noir

APPELLATION:

 Napa Valley

VARIETAL COMPOSITION:

 100% Pinot Noir

VINEYARD LOCATIONS:

 Mt. Veeder / Coombsville

HARVEST DATES:

September 1 to 3, 2004

FERMENTATION TIME:

 Two weeks

FERMENTATION TEMP:

  72 to 75 Degrees (F)

TYPE OF COOPERAGE:

 1000 gal. American Oak Casks and 60 gal. French Oak barrels

TIME IN WOOD:

 18 Months

BOTTLING DATE:

 May 2006

ALCOHOL:

 14 1/2%

RESIDUAL SUGAR:

 0.1%

OPTIMUM PERIOD FOR CONSUMPTION:

 Now to 2012
 
 

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