|
|
|
 |
2005 Pinot Noir, Momtazi Vineyard
Release Date: 9/1/2008 Futures offering: $192 per 6 bottles Production Notes: The grapes were fermented in a small stainless tank after one day of cold maceration. The wine aged for 16 months in 26% new French oak barrels and was bottled without fining or filtration. Crop Level 1.9 tons/ acre This Pinot noir complements rich stews, roasts, cheeses and grilled meats. When served young, this wine is best opened 1-2 hours before serving . It is drinkable at release and will benefit from aging up to 9 years.
|
|
|
|
Winemaker Notes
In 2006 I approached Moe Momtazi and asked if St. Innocent could contract for Pinot noir fruit from his bio-dynamically farmed vineyard. From my first trip to France in 1998, I observed that the greatest domaines in both Burgundy and Alsace had one thing in common, they farmed bio-dynamically.
Bio-dynamics is an integrated system of farming that incorporates and encourages diversity in the entire ecosystem, from the roots and soil, through the macro-climate of the vine. A step beyond organic farming, this system was developed by Rudolph Steiner. The end result is a greater sense of the terroir of the site.
Momtazi Vineyard is in the McMinnville appellation, an area of mixed sedimentary and basaltic soils that is particularily affected by costal winds blowing through the Van Duzer corridor. The wines produced from this AVA tend to be darker in fruit profile, richer in tannins, and more intense.
Tasting Notes
2006 produced wines with great concentration. Moderate crop levels combined with a dry and warm final ripening phase produced berries that were slightly dehydrated and completely ripe. There is an intensity to all of our 2006 Pinot noirs: dark colors, ripe tannins, good acidity, and fully ripe fruit flavors.
The crop level at Momtazi was especially low, averaging 1.6 tons per acre and the level of dehydration in the fruit was especially high. The wine has layer of rich dark fruits, cocoa, and roasted spices. The mouth is massive with substantial ripe and dense tannins and a long finish of dark fruit. This wine a distinctly different from previous St. Innocent offerings and reflects its unique terroir. It can be enjoyed in its youth after decanting for two hours or more and will develop over nine years.
Mark Vlossak, winemaker