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Papapietro Perry Pinot Noir Sonoma Coast 2008

Winemaker's Notes:

Our Sonoma Coast wine changes with each vintage as we often try out new vineyards and either blend with others or have it stand on it’s own. In 2008 the grapes come from a vineyard in the Petaluma Gap. In this year, we have only one vineyard in the finished wine. We hope you enjoy! We have carefully refined our winemaking techniques in a way that defines our unique Pinot Noirs, separating the grapes by clone during fermentation and aging. This gives us many more blending options. We cold soak the grapes two to three days before adding several different types of yeast, cultured specifically for Pinot Noir. During the seven to twelve days it takes to ferment, we hand punch each fermenter, sometimes as often as five or six time a day to ensure that the temperature doesn’t get too warm. Once the juice is fermented, we press the fruit and move the wine into François Frères French oak barrels, and then age for 11 months before bottling.

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Papapietro Perry Winery:
At Papapietro Perry Winery, we produce fruit-forward Pinot Noirs and Zinfandels from notable vineyards in Sonoma County’s Russian River and Dry Creek Valleys, and Anderson Valley in neighboring Mendocino County. Each of our wines is distinctively individual, expressing the character of its parent vineyard. The purity of flavors in our wines pair perfectly with your favorite meals, and blend ... Read more
At Papapietro Perry Winery, we produce fruit-forward Pinot Noirs and Zinfandels from notable vineyards in Sonoma County’s Russian River and Dry Creek Valleys, and Anderson Valley in neighboring Mendocino County. Each of our wines is distinctively individual, expressing the character of its parent vineyard. The purity of flavors in our wines pair perfectly with your favorite meals, and blend well with a gathering of friends. We invite you read about our wines, but even better, taste them and judge for yourself. When asked what style of wine we make, the response is always ‘great wines’. After we’ve all laughed, the real answer emerges. After almost 30 years of winemaking, we still firmly believe in a minimalist approach—allowing the wine to express itself and reflect the growing season through the nuances that appear from vintage to vintage. For this to happen and to produce those ‘great wines’, it is vital to pay attention to every detail. Carefully attending to every step of the winemaking process, yet always with a light hand. We don’t over-extract or over-oak our wines. We give the wines the fermentation and aging environments that allow them to become exceptional—so we can smell and taste what the fruit has to offer us. Consistency is another element to our style. We cold-soak all the grapes for two to four days before fermenting, use the same cultured yeast and same type of François Frères barrels for 11-12 months of oak aging for our Pinot Noirs and 12-17 months for our Zinfandels. What varies from year to year is how the growing season affects the flavor profile of the grapes. Our goal is to let the grapes speak through the finished wine. Those vintage differences are a piece of the charm in both winemaking and wine drinking. Tasting Room Our tasting room is open daily 11 a.m. to 4:30 p.m. Located at 4791 Dry Creek Road, Healdsburg, at the former Timbercrest Farms location, we are 4.7 miles west of the intersection of Highway 101 and Dry Creek Road in Healdsburg. Read less

Tasting Notes:

Medium deep ruby color with deep, complex, spicy dark cherry aromas with earthy, forest floor notes; complex, deep, spicy dark cherry flavors with forest floor notes; silky texture; some oak, good structure and balance with a lovely long finish. Deep, complex and delicious Pinot with great structure and balance. Drink now through 2015.

Our Sonoma Coast wine changes with each vintage as we often try out new vineyards and either blend with others or have it stand on it’s own. In 2008 the grapes come from a vineyard in the Petaluma Gap. In this year, we have only one vineyard in the finished wine. We hope you enjoy! We have carefully refined our winemaking techniques in a way that defines our unique Pinot Noirs, separating the grapes by clone during fermentation and aging. This gives us many more blending options. We cold soak the grapes two to three days before adding several different types of yeast, cultured specifically for Pinot Noir. During the seven to twelve days it takes to ferment, we hand punch each fermenter, sometimes as often as five or six time a day to ensure that the temperature doesn’t get too warm. Once the juice is fermented, we press the fruit and move the wine into François Frères French oak barrels, and then age for 11 months before bottling.

780 cases produced.

Aged 11 months in French Oak.

Notes: François Frères Oak, 50% new, 50% 1 and 2-year-old barrels

Wine Specs:

Alcohol: 14.5% pH: 3.53
Sugar: 0.266 grams per liter Total Acidity: 0.633 grams per liter

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