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2008 Leras Vineyard Pinot Noir
Wine Specs
Vintage
2008
Varietal
Pinot Noir
Vineyard Designation
Leras Vineyard
Harvest Date
September 11 - 12, 2008
pH
3.60
Aging
100% French oak (45% new) for 16 mo
Bottling Date
February 26, 2010
Alcohol %
14.6

2008 Leras Vineyard Pinot Noir

Our “classic styled” Leras Pinot is true to form in 2008. Whether due to the vineyard’s older, heritage clone or its cooler and lower location, this wine is typically Old World in style. On the nose, there are aromas of mushroom, sassafras and pomegranate. The palate has flavors of raspberry and earth and the wine has a refreshing briskness.
 

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$52.00
 
SKU: 08PNLV

94 pts, PinotReport: "Elegant, layered Pinot with a lot to offer."

1 puff, Connoisseurs' Guide:  "teams dark-cherries with a bit of root-beer-like oak"

93 pts, Robert Whitley's Wine Review Online: "generous and rich, with layered aromas of raspberry and strawberry, old-world earthiness, spice and soft, supple tannins"

Gold Star, Sante Magazine: "delightful on the palate, with raspberry and dried cherry flavors over earthy spice, violets and a touch of anise.  Pairing suggestion: rosemary roasted loin of lamb."

88 pts, Stephen Tanzer's International Wine Cellar:  "musky red fruits and spices on the fragrant nose"

Wine Profile
Tasting Notes
Our “classic styled” Leras Pinot is true to form in 2008. Whether due to the vineyard’s older, heritage clone or its cooler and lower location, this wine is typically Old World in style. On the nose, there are aromas of mushroom, sassafras and pomegranate. The palate has flavors of raspberry and earth and the wine has a refreshing briskness.
Vineyard Notes
Leras Vineyard is owned and farmed by Nick Leras whose family members are pioneer grape growers in the Russian River Valley, having farmed winegrapes in this area since 1918. Nick personally tends to his grapes and performs all aspects of grape growing including vine propagation and field budding. The vineyard is planted to the heritage Martini clone and has been slowly brought to maturity. The vineyard is dry farmed and the trellising is a modified Scott Henry system which provides excellent balance to these vines grown in richer, low lying soils.
Winemaker Notes
After sorting, the grapes were gently destemmed into small, custom designed open top fermenters and kept below 50°F for a five day cold soak. Tanks were then individually warmed to allow fermentation to take place in a timely manner followed by cooling as needed to maintain temperatures below 85°F. Thrice daily pneumatic punch downs took place during the cold soak and fermentation. Once dry, the wine was gently pressed in a membrane press keeping free run and press fractions separate. Malolactic fermentation took place in oak barrels.
Production
220 cs