Wine Musings LTD: 2007 Amber Ridge Pinot Update

Having mostly focused on the Ghost of Vino Past (older vintages) and the Ghost of Vino Present (current vintages and barrel samples) we now move to our crystal ball and look in on the Ghost of Vino Future (the upcoming vintage)!

As some of you may know, this year I am making a pinot noir from the Amber Ridge vineyard in the Russian River Valley. Other wineries that make pinot from Amber Ridge include Kosta Browne and Siduri – both mid 90 point wines according to the guru Robert Parker. Having recently completed a syrah from White Hawk vineyard in Santa Barbara and a cabernet sauvignon from To Kalon in Napa with some success, I thought it time to experiment with the “heart break grape”. I will therefore give you updates from time to time on how it is progressing. Oh, and the best news; the wine is for sale to friends by the case at my manufacturing cost. First 22 to raise their hands get a case at $300, or $25 a bottle (plus shipping). The release party will be at my house and we will crack great vino with some yummy food and celebrate the day. To the update:

Amber Ridge supports three Dijon clones of pinot noir – clones 115, 667 and 777. Each offers different nuances of taste and structure. It is typical that each will mature at different rates and be picked at different times. Not this year! After a nice fairly text book spring and early summer, the heat began to rise in the RRV in early September. And so did the sugar levels. As it turned out, all three varietals came in on September 4th, at 25 – 26.2 degrees brix. Crops were light but berries looked great (and more importantly tasted great) and skins were thick (images are of actual fruit from this weeks harvest!). My pinot noir lot was expertly sorted with the help of team Selover (my sis and brother-in-law) – who can attest to the “deliciousity” of the fruit. We are on the right track! What will follow will be at least five days of cold soak with daily punch downs before we begin fermentation. This will allow for colors and good flavors to be imparted from the skins to the juice. More updates will come once we warm up from cold soak and start fermenting.