 |
|
2000
PINOT NOIR
The McIlroy Family established Aquarius Ranch in 1972. The vineyards are on Westside Road in the Russian River Valley of Sonoma County. The deep well-drained soil and cool microclimate are ideal for slowly ripening the delicate Pinot Noir grapes.
The 2000 growing season started early. Summer was long and cool. The fall was blessed by warm days and cool nights. The grapes reached maturity at the end of September and the quality was excellent. WINEMAKING The grapes were harvested early in the morning at the peak of freshness. The sugar content was 23.8 degrees brix. The grapes were immediately crushed and cold soaked for thirty hours for color and flavor extraction. The must was fermented in open top fermentors. The cap was punched down every eight hours. After seven days the wine was pressed, then settled in stainless steel tanks for five days. The wine was then racked into sixty gallon French oak barrels and aged for 10 months. TASTING NOTES The wine has a bright medium garnet hue with aromas of cherry juice and nutmeg with a spicy earthiness. Flavors of plum jam and toasty oak give way to flavors of cherries and cranberries with a hint of toast and raspberry jam. Nicely balanced with a long spicy finish. Drink alone or enjoy it as the perfect touch to a fine meal or special occasion.
|
|||||||||||||||||||||||||||||||||
|
2001
PINOT NOIR VINEYARD The McIlroy Family established Aquarius Ranch in 1972. The vineyards are on Westside Road in the Russian River Valley of Sonoma County. The deep well-drained soil and cool microclimate are ideal for slowly ripening the delicate Pinot Noir grapes. GROWING SEASON The 2001 growing season started with a wet and cool spring. The cool weather led to a light grape crop. After a nice summer fall was near perfect. The light crop and great weather resulted in excellent flavors and complexities in the wine. WINEMAKING The grapes were harvested early in the morning and arrived at the winery by 10 am. The grapes were sorted and crushed at 58 degrees. The sugar content was 23.8 degrees brix. We cold soaked the Pinot Noir must for 42 hours. The must was fermented in open top fermentors. The cap was punched down every eight hours. After eight days the wine was pressed, then settled in stainless steel tanks for five days. The wine was then racked into sixty gallon French oak barrels and aged for 10 months. TASTING NOTES The wine has a bright medium garnet hue with aromas of cherry juice and nutmeg with a spicy earthiness. Flavors of plum jam and toasty oak give way to cherries and cranberries with a hint of strawberry rhubarb pie. Nicely balanced with a long spicy finish. Drink alone or enjoy it as the perfect touch to a fine meal or special occasion.
|
|||||||||||||||||||||||||||||||||