Lynmar Winery Quail Hill Cuvee Pinot Noir 2008

Winemaker's Notes:

Fruit was hand-harvested early in the morning and quickly taken to the winery to be hand-sorted then gently de-stemmed and transferred without pumping into small (2.5–4 ton), open-top fermenters. Fruit was cold-soaked 7-10 days at 50°F before allowing native yeast fermentations to begin. Fermentations were gently punched down 2-4 times per day as needed. Total skin contact time ranged from 14-18 days depending upon the desired extraction for each lot. After basket pressing, the new wines were gently barreled down where malolactic fermentation occurred over the next several months. Primary barrel coopers were Remond and François Frères, Louis Latour, Seguin Moreau and Rousseau. Racking was minimal or not at all, with aging on light to full lees until the final blend was assembled. The Quail Hill blend is a combination of our 14-clones plant-ed at the Estate, with a depth and complexity from our very old vines of Swan clone. The wine was bottled unfined and unfiltered.

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Lynmar Winery:
Lynmar Estate is a premium producer of estate-grown Russian River Valley Pinot Noir and Chardonnay. After selling fruit from the estate to some of the top Pinot Noir and Chardonnay producers in the Russian River Valley, the Fritz family founded Lynmar Winery in 1990 to produce world-class wines reflecting the character of the Quail Hill Vineyard and the appellation. To achieve this goal, we... Read more
Lynmar Estate is a premium producer of estate-grown Russian River Valley Pinot Noir and Chardonnay. After selling fruit from the estate to some of the top Pinot Noir and Chardonnay producers in the Russian River Valley, the Fritz family founded Lynmar Winery in 1990 to produce world-class wines reflecting the character of the Quail Hill Vineyard and the appellation. To achieve this goal, we follow a few guiding principles. Our estate Quail Hill Vineyard is a unique site and possesses superb qualities for growing world-class Pinot Noir and Chardonnay. The combination of the vineyard's location, soil composition, long and cool growing season, dramatic elevation changes, and clone and rootstock selections make this a prized vineyard. The vineyard's character guides our signature Lynmar wine style; wines with rich, full, deep, ripe berry flavors with natural acids and soft tannins. We believe the team, above the individual, is the way to achieve the Fritz family vision. Founder Lynn Fritz believes the "whole is larger than the sum of its parts." In spring 2003, he began assembling a world-class team with the skill and drive to bring the vision to life. By spring 2004, the handpicked team was in place and the Fritz family announced an investment plan to ensure they had the very best resources at hand to create the desired world-class wines. Because the Russian River Valley is our home, we feel strongly that we should protect our environment and be a part of the fabric of the community. We actively support the promotion of Pinot Noir, Chardonnay and the appellation through the participation of regional wine events. Mindful of our environment and our staff's well being, we employ sustainable and organic farming techniques that are gentle on the region's natural resources as well as our team members. Our vineyard shares a border with the Laguna de Santa Rosa, the 250 square-mile watershed that is home to mammals, reptiles, native plants and migrating birds, Lynmar's vineyard and winery team uses the most habitat-friendly farming techniques and is sensitive to the needs of the ecosystem. Lynn Fritz, an expert in global logistics and humanitarian relief efforts, and family purchased the estate Quail Hill Vineyard in 1980 and, in 1990, founded Lynmar Winery to produce world-class Pinot Noir and Chardonnay reflecting the character of the Russian River Valley appellation, and terroir of Quail Hill Vineyard. Our first commercial wines were released in 1996 with the 1994 vintages of Chardonnay and Pinot Noir. Our 47-acre Quail Hill Vineyard estate has long been recognized as a stellar vineyard in the region, and has superb qualities for growing world-class Pinot Noir and Chardonnay. Once a source for some of the top Pinot Noir and Chardonnay producers in the region, today, the estate is the exclusive source for our Lynmar Reserve and Estate wines, as well as the foundation of our appellation-designated wines. Balance, both in the vineyard and winemaking, governs the Lynmar philosophy. Led by winemaker, Bibiana González Rave, our winemaking team starts in the vineyard; managing vine-by-vine to optimize even fruit ripening, quality and balance. In the winery, Hugh prefers to let Mother Nature do the work. He handles the wine as little as possible and, again, strives to achieve balanced tannins, fruit qualities and natural acidity. The result is our characteristic Lynmar style; wines with character, full berry flavors and balanced qualities reflecting our estate Quail Hill Vineyard. Tasting Room Open daily 10:00am - 5:00pm. Read less
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe


Tasting Notes:

This vintage of our Estate Quail Hill Pinot Noir is no shy violet. It is loaded with big juicy fruit leading to a black plum orchard. This wine presents a beautiful ruby color with a lot of depth and concentration. Slight notes of vanilla lead one to the most complex wine we produced in 2008. This wine offers black current, cherries and blackberries, surrounded by chocolate with toasty notes of oak. Cumin and black pepper emerge with a faint hint of tobacco leaf. The finish lingers with notes of licorice and bergamot tea. Powerful and intense this wine has a surprising velvety texture. It is unfined and unfiltered and will continue to develop for the next 7 to 10 years.

Fruit was hand-harvested early in the morning and quickly taken to the winery to be hand-sorted then gently de-stemmed and transferred without pumping into small (2.5–4 ton), open-top fermenters. Fruit was cold-soaked 7-10 days at 50°F before allowing native yeast fermentations to begin. Fermentations were gently punched down 2-4 times per day as needed. Total skin contact time ranged from 14-18 days depending upon the desired extraction for each lot. After basket pressing, the new wines were gently barreled down where malolactic fermentation occurred over the next several months. Primary barrel coopers were Remond and François Frères, Louis Latour, Seguin Moreau and Rousseau. Racking was minimal or not at all, with aging on light to full lees until the final blend was assembled. The Quail Hill blend is a combination of our 14-clones plant-ed at the Estate, with a depth and complexity from our very old vines of Swan clone. The wine was bottled unfined and unfiltered.

729 cases produced.

Closure: Cork

Aged 15 months in French Oak.

Notes: 40% new oak & 60 gallons French barrels.

Wine Specs:

Alcohol: 14.80% pH: 3.63
Total Acidity: 6.2 grams per liter

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