Vineyards
100% estate grown Dundee Hills Pinot Noir, picked September 11-12, 16, 22, 27-28 and October 3, 2004. 55% from “old” vines (27-32 years old) and 45% from “young” vines.

Fermentation
Two-days of pre-fermentation maceration followed by an eight-day fermentation in one-ton and three-ton open top fermenters, punched down three times a day. After fermentation was complete, the fermenters were sealed and left for a 22-day postfermentation maceration. The peak temperature during fermentation was 85 degrees farenheit.

Aging
Aged in French oak barrels for 16 months. Barrels were selected from 10 different cooperages, with 60% being new and 40% being once-used.

Production
224 cases were bottled in March 2006 with an alcohol of 14.5%.

Winemaker Notes
Flavors and aromas now are predominantly black cherry, blackberry, and licorice, backed by a core of sweet caramel toasty oak, and the texture is rich, deep, and lush. The distinctive Sokol Blosser earth and truffle characteristics are just beginning to show. Intense and bright with smooth, silky, polished tannins.

Food Pairings
Wild salmon, Ahi tuna, wild game, duck, filet mignon, pork tenderloin, rack of lamb.