Russian River Valley Pinot Noir 2006

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  • 2006

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Winemaker's Notes:

About This Wine: The nose displays concentrated aromas of raspberry, black tea, vanilla and cinnamon toast—musky and...

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User Reviews for Russian River Valley Pinot Noir

Winemaker's Notes:

About This Wine: The nose displays concentrated aromas of raspberry, black tea, vanilla and cinnamon toast—musky and <br/>thick. The richness promised in the nose continues through the palate and into the finish, deepening and <br/>elaborating the delicious flavors of fruit, spice and toasted bread. Enjoy!<br/><br/> Sweet, rich, and concentrated this small production pinot noir shows an almost syrupy quality in its intensity of fruit, and softness of acidity.<br/><br/> The Freestone vineyard, armed by the Duttons, lies just off the Bohemian Highway at the very border of the Russian River, Green Valley and Sonoma Coast appellations. Significant marine influence insures slow growth and late ripening. 2006 yielded a record crop, almost 3 tons/acre, but the berries were nonetheless exceedingly small and concentrated.<br/><br/> I harvested the fruit at 26+ Brix, much higher than I usually like for pinot, but the fruit seemed to need more time on the vine to fully develop its flavor. Fermented on native yeasts and pressed before dryness, the wine continued fermenting well into the following year. The long fermentation and concentrated character decided me to keep the wine in barrel thorough the following vintage. We bottled in December 2007.<br/><br/> Meyriuex is a small family run artisan cooperage whose clients include some of the top houses in Burgundy. <br/>Their specialty is a very long toasting process that gives the wood a distinctive spice and sweetness. The <br/>wood flavors take some time to integrate, but when they do, paired with equally concentrated and distinctive <br/>fruit, the results are spectacular.<br/><br/> <strong>Food Pairing:</strong> Duck! the soft, rich and concentrated quality of the wine complements the richness of roast duck confit, pate or chocolate cherries<br/><br/> How We Make Our Pinots: The vintner 'raises the wine' using traditional techniques. We hand select the fruit in the vineyard and punch down our fermenters manually, as often as every two hours during the peak of fermentation. Pressed just before dryness, the wine finishes fermentation in barrels from the Mercurey and Meyriuex cooperages, small houses in Burgundy, whose oak selection, as well as seasoning and toasting techniques, bring forth the high flavor ideal for softly composed pinots. "Wines made with minimal handling develop a lovely complexity," says Dave. "We make every attempt to limit our techniques to those proved through generations of traditional winemaking."<br/><br/> About The Winery: I founded DAVID NOYES WINES to fulfill my life-long dream to provide wines that connect us to the natural world, to winemaking traditions, and that provide tangible expressions of the mysteries of time, place and transformative experience. More specifically, (and less poetically), my wines provide unique expressions of pinot noir and other varietals from selected Sonoma County vineyards. My winemaking techniques are selected to minimize handling and maximize the individuality, flavor and balance of each lot.<br/><br/> My winemaking career began in the cellar at Ridge Vineyards in 1970, between then and now I've worked in Monterey, Mendocino, Livermore, France and Sonoma Valley. In 1989 I began work with the Kunde family to create Kunde Estate Winery; I started my own label in 2001, and in 2006 left Kunde to devote myself entirely to DAVID NOYES WINES.<br/><br/> DAVID NOYES WINES consists of myself, my wife Grace, and our generous family and friends. We produce small lots of pinot noir, zinfandel, chardonnay and tocai friulano from selected Sonoma County vineyards located in the Russian River, Dry Creek, and Sonoma Valleys. These wines express the character of the vineyard, vintage, and my own esthetic judgment, informed through over 30 years of experience in the creation of noteworthy, well-regarded, premium wines; they offer distinct personality, balance and an excellent complement to fine cuisine.<br/><br/> <strong>WINEMAKING STYLE</strong> - My wines are meant to accompany food; neither wine nor food need overpower the palate to provide an overwhelming experience! The aim is for a 'rich, balanced style', full-flavored wines that express the best of our California fruit, yet do not overwhelm with alcohol, extract or oak. I find such wines offer more individual expression, better pairings with food and more personality.<br/><br/> <strong>GRACE NOYES, WOW</strong> - As the Wife of Winemaker (WOW), I am privileged to meet great folks, drink awesome wines, and eat wonderful food, in short, to have fun with my clever winemaker husband and our dynamic friends and family. Dave makes acclaimed wines and I, as WOW, provide humor and whimsy to keep us from taking ourselves too seriously. Over 96.5% I know about the enjoyment, making and marketing of wine I learned after meeting Dave in 1995.<br/><br/> I practice chiropractic in the Sonoma Valley, having graduated from Palmer College on Chiropractic in Davenport, Iowa in 1978. Donna Nassar, D.C. was my name before I married Dave in 1997. Besides my WOW and DC hats, I often don other hats including; wedding minister, artist and writer.<br/><br/> Technical Analysis: <strong>Production:</strong> 132 case<br/><br/> <strong>ABV%:</strong> 14.8%<br/><br/> <strong>pH:</strong> 4.10<br/><br/> <strong>TA:</strong> 0.46g/100 ml<br/><br/>

About This Wine: The nose displays concentrated aromas of raspberry, black tea, vanilla and cinnamon toast—musky and <br/>thick. The richness promised in the nose continues through the palate and into the finish, deepening and <br/>elaborating the delicious flavors of fruit, spice and toasted bread. Enjoy!<br/><br/> Sweet, rich, and concentrated this small production pinot noir shows an almost syrupy quality in its intensity of fruit, and softness of acidity.<br/><br/> The Freestone vineyard, armed by the Duttons, lies just off the Bohemian Highway at the very border of the Russian River, Green Valley and Sonoma Coast appellations. Significant marine influence insures slow growth and late ripening. 2006 yielded a record crop, almost 3 tons/acre, but the berries were nonetheless exceedingly small and concentrated.<br/><br/> I harvested the fruit at 26+ Brix, much higher than I usually like for pinot, but the fruit seemed to need more time on the vine to fully develop its flavor. Fermented on native yeasts and pressed before dryness, the wine continued fermenting well into the following year. The long fermentation and concentrated character decided me to keep the wine in barrel thorough the following vintage. We bottled in December 2007.<br/><br/> Meyriuex is a small family run artisan cooperage whose clients include some of the top houses in Burgundy. <br/>Their specialty is a very long toasting process that gives the wood a distinctive spice and sweetness. The <br/>wood flavors take some time to integrate, but when they do, paired with equally concentrated and distinctive <br/>fruit, the results are spectacular.<br/><br/> <strong>Food Pairing:</strong> Duck! the soft, rich and concentrated quality of the wine complements the richness of roast duck confit, pate or chocolate cherries<br/><br/> How We Make Our Pinots: The vintner 'raises the wine' using traditional techniques. We hand select the fruit in the vineyard and punch down our fermenters manually, as often as every two hours during the peak of fermentation. Pressed just before dryness, the wine finishes fermentation in barrels from the Mercurey and Meyriuex cooperages, small houses in Burgundy, whose oak selection, as well as seasoning and toasting techniques, bring forth the high flavor ideal for softly composed pinots. "Wines made with minimal handling develop a lovely complexity," says Dave. "We make every attempt to limit our techniques to those proved through generations of traditional winemaking."<br/><br/> About The Winery: I founded DAVID NOYES WINES to fulfill my life-long dream to provide wines that connect us to the natural world, to winemaking traditions, and that provide tangible expressions of the mysteries of time, place and transformative experience. More specifically, (and less poetically), my wines provide unique expressions of pinot noir and other varietals from selected Sonoma County vineyards. My winemaking techniques are selected to minimize handling and maximize the individuality, flavor and balance of each lot.<br/><br/> My winemaking career began in the cellar at Ridge Vineyards in 1970, between then and now I've worked in Monterey, Mendocino, Livermore, France and Sonoma Valley. In 1989 I began work with the Kunde family to create Kunde Estate Winery; I started my own label in 2001, and in 2006 left Kunde to devote myself entirely to DAVID NOYES WINES.<br/><br/> DAVID NOYES WINES consists of myself, my wife Grace, and our generous family and friends. We produce small lots of pinot noir, zinfandel, chardonnay and tocai friulano from selected Sonoma County vineyards located in the Russian River, Dry Creek, and Sonoma Valleys. These wines express the character of the vineyard, vintage, and my own esthetic judgment, informed through over 30 years of experience in the creation of noteworthy, well-regarded, premium wines; they offer distinct personality, balance and an excellent complement to fine cuisine.<br/><br/> <strong>WINEMAKING STYLE</strong> - My wines are meant to accompany food; neither wine nor food need overpower the palate to provide an overwhelming experience! The aim is for a 'rich, balanced style', full-flavored wines that express the best of our California fruit, yet do not overwhelm with alcohol, extract or oak. I find such wines offer more individual expression, better pairings with food and more personality.<br/><br/> <strong>GRACE NOYES, WOW</strong> - As the Wife of Winemaker (WOW), I am privileged to meet great folks, drink awesome wines, and eat wonderful food, in short, to have fun with my clever winemaker husband and our dynamic friends and family. Dave makes acclaimed wines and I, as WOW, provide humor and whimsy to keep us from taking ourselves too seriously. Over 96.5% I know about the enjoyment, making and marketing of wine I learned after meeting Dave in 1995.<br/><br/> I practice chiropractic in the Sonoma Valley, having graduated from Palmer College on Chiropractic in Davenport, Iowa in 1978. Donna Nassar, D.C. was my name before I married Dave in 1997. Besides my WOW and DC hats, I often don other hats including; wedding minister, artist and writer.<br/><br/> Technical Analysis: <strong>Production:</strong> 132 case<br/><br/> <strong>ABV%:</strong> 14.8%<br/><br/> <strong>pH:</strong> 4.10<br/><br/> <strong>TA:</strong> 0.46g/100 ml<br/><br/>

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