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Spring 2007 Release
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Some
of you have already visited our “Tasting Lodge”, the Adirondack Camp-inspired
space we’ve created in the vintage house on the property. New additions
include a rustic tasting bar Ehren made from a 3-inch-thick piece of curved walnut supported by old wine barrels and the
rustic charms of our new Retail Room Manager, Barry Marshall. Barry works the
bar Thursday through Sunday and knows the Valley and its wines inside and out.
If
you need a food and wine getaway over the next few months try hitting the low
country for Ehren’s winemaker dinner at the Peninsula Grill in Charleston, SC on February 28. Had enough of sub-zero temperatures? Head to Hawaii’s Big Island and join us for an al fresco meal at The Four Seasons Hualalai on
April 11. Too soon? Too far? Come and discover Twin Farms in Barnard, VT on July 9 for a five-course pairing menu featuring Failla and Turley wines.
For
other opportunities to meet the members of the Failla team consider joining
Ehren on March 3 at the Pinot by the Sea Tasting at the Cliffs Resort,
the featured event of the 7th Annual World of Pinot Noir
celebration in Shell Beach, CA just south of San Luis Obispo. Stop in the
Tasting Room during the Silver Pass Weekend on March 24-25 hosted by a
variety of Silverado Trail wineries. Check out www.silveradotrail.com/events.html
for details and tickets. Assistant Alchemist Michael Scorsone and Deputy Management
Diva Sarah Chironi will take turns at the three Pinot Days Grand Tastings scheduled
for Manhattan April 29, San Francisco’s Fort Mason Center July 1, and Seattle
July 15. Check out www.pinotdays.com
for details. And of course, stop by our table at the Family Winemakers of
California tasting on August 19 back in San Francisco.
With
this release we welcome the Rancho Santa Rosa Pinot Noir to our growing Pinot
portfolio. Located in the Santa Rita Hills region of the Santa Ynez Valley, this
former thoroughbred horse ranch was planted on steep, south facing hillsides
and limestone soils. Our fruit comes from blocks situated in the highest
reaches of the ranch, with elevations to one thousand feet. The Santa Rita
Hills AVA benefits from brisk daily ocean breezes and early forming, late dissipating
maritime fog. 2005 Edna Valley Viognier, Alban Vineyard (155 cases produced) Traditionally one of our latest vineyards due
to the Edna Valley’s cool marine-influenced climate, this fruit was picked
in early-October and whole-cluster pressed into neutral French oak barrels. Allowed
to ferment on native yeast at a languorous pace, the wine completed malolactic fermentation
before being bottled unfiltered the following September. Classic Viognier
aromas of lychee nut and citrus blossom greet you on the nose. A medium to
full-bodied mouthfeel is balanced by vibrant acidity all underscored with hints
of white stone fruit in the finish. 2004 Sonoma Coast Chardonnay, Estate Vineyard (125 cases produced) Planted on rocky soils and steep slopes, our vineyard,
located 2.5 miles inland at an elevation of 1400 feet, is challenged to produce
more than a ton per acre. Ripe in late September of 2004, these grapes were
whole-cluster pressed directly into half new and half neutral French oak
barrels. Fermentation using native yeasts lasted ten months and the wine was
bottled unfiltered in the fall of 2005. Eighteen months of bottle-age have
produced a complex nose of lush tropical fruit with undertones of minerality
followed by a plush mouthfeel and long finish. 2005 Sonoma Coast Pinot Noir (250 cases produced) Back on the team after a one-year hiatus, the Sonoma Coast is a blend of blocks from our multiple Sonoma Coast properties, several making
their first appearance with this vintage. Treated to the same pampered
handling as our vineyard designated Pinots, the Sonoma Coast is aged in 20% new
French oak. Classic Pinot aromas of cherry cola mingle with the baking spice
notes of cloves and allspice.. Lively, bright and fruity on the palette,
moderate tannins give way to vanilla and cherry on the finish. Enjoy now or
age 3 to 5 years. 2005 Santa Rita Hills Pinot Noir, Rancho Santa Rosa (150 cases produced) Picked in late October, the fruit was
destemmed into open-topped fermenters and fermented in 1/3 new French oak. A
complex nose of earthiness and sweet dark fruit are underscored by hints of
cayenne and white pepper. A rich mid-palette redolent of vanilla leads into a
minerally, Burgundian finish. Drink over the next 3 - 5 years. 2005 Russian River Valley Pinot Noir, Keefer Ranch (510 cases produced) Picked in mid-September, the fruit was
destemmed into open-topped fermenters and treated to twice daily manual punch
downs during fermentation. After aging sur-lee for 12 months in French
oak barrels, 1/3 of which were new, the wine was bottled unfiltered in
September, 2006. An intense penetrating nose of blackberries and raspberry
compote. This Pinot delivers huge mouthfeel and well-structured, powerful
tannins that will reveal the wine over time. Decant to drink now; this wine
will age well for 5-7 years 2005 Napa Valley Syrah, Phoenix Ranch (475 cases produced) Picked in late September, the fruit was split
into one tank of fully destemmed fruit and a second tank including 80% whole
clusters to introduce the classic Rhône element of peppery aromatics. After
fermentation, the wine was barreled-down into French oak, 1/3 new. Heady
aromas of bacon fat, black pepper, crushed violets, blueberries and graphite
announce this vineyard’s coming out. No longer young and unruly, this
full-bodied Syrah offers powerful, yet elegant tannins that yield to a fine
lingering finish. Will age well and evolve for 7-10 years. |
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