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The lead horseman in the Wild Horse portfolio, our 2005 Central Coast Pinot Noir shows great balance of fruit, spice,...Read more...
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The lead horseman in the Wild Horse portfolio, our 2005 Central Coast Pinot Noir shows great balance of fruit, spice, and oak. Those of you who have come to love the Wild Horse Pinot Noir will be pleased to learn that our vineyard sources for this fruit remain the same as in past vintages. You will taste Pinot Noir characteristics from the Santa Barbara County vineyards of Bien Nacido, Premiere and Ashley's, as well as contributions from Edna Ranch, Live Oak and Opolo vineyards in San Luis Obispo County. In addition, we continue to source a small amount of Pinot Noir from the Enz Vineyard in San Benito County. Each appellation adds a unique characteristic, aroma and flavor, truly making it a blend of the Central Coast. WINEMAKING All vineyard lots were hand-harvested and fermented separately in a mix of small open- and closed-top fermentors. Lots were inoculated with yeast after a three day cold soak to develop color and flavors. During fermentation, the open tops were punched down two to three times daily, and the closed-top fermentors were pumped over at the same frequency with sprinkler irrigators. Pressing occurred at or following post-cap fall and malolactic fermentation was completed in barrel. The wine was aged for 10 months in 100% French oak, with 25% new cooperage, including François Frères, Dargaud et Jaegle, Remond, Demptos, Cadus and Damy. Wines were racked once gently with nitrogen counter-pressure after malolactic fermentation was completed. WINEMAKER NOTES Our 2005 Pinot Noir is lush with aromas of bing cherry, vanilla and earth. On the palate, these essences deepen into dried cherry, cinnamon spice and wild mushroom, and the soft tannins melt into a rich, lingering finish. A versatile wine, this Pinot Noir complements a wide variety of dishes such as cedarplank grilled salmon, roasted loin of lamb with dried cherry compote and chicken crusted with herbs. The wine is superb now, but is best enjoyed after a few years in the cellar. TECHNICAL Winemaker: Mark Cummins Composition: 100% Pinot Noir Appellation: Central Coast pH/TA: 3.59 /0.61 grams per 100mL Alcohol: 13.9%
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