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2010 Estate Vineyards Pinot Noir
Wine Specs
Pinot Noir
Vineyard Designation
Estate Vineyards
Harvest Date
September 15 - 29, 2010
100% French (35% new) for 15 months
Bottling Date
March 12, 2012
Alcohol %

2010 Estate Vineyards Pinot Noir

Our 2010 Estate Pinot greets you with aromas of boysenberry and spicy sandalwood. On the palate, the rich, velvety mouthfeel gives the immediate sense of a luxurious wine. The flavors of plum, boysenberry, blueberry and cassis are enhanced by the long finish.
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92 pts, PinotReport: "Rich, silky Pinot with terrific balanced flavors."

1 puff, Connoisseurs' Guide: "well-defined cherry-like fruit takes the lead right from the first here and is sustained throughout the wine's ample, long-lasting flavors.  This tasty Pinot conveys a fine sense of ongoing richness."

Wine Profile
Vineyard Notes
Russian Hill’s Estate Vineyards provide a rich source of Pinot noir from various soil types and clones. The majority of the fruit is from our SunnyView Vineyard, located southeast of the winery in the Santa Rosa Plain region of the Russian River Valley. This vineyard’s soil consists of layers of clay and sand that seem to provide a good balance between water retention and drainage. The area is low lying with very cool, foggy conditions in both the spring and summer. As a result, yields are typically well below normal, except in more productive years where they might be considered “normal”. We planted this vineyard in 1999 to Dijon clones 667, 777 and Pommard; one additional acre was later budded over to Dijon 828. A small portion of this wine is also sourced from our home site, Tara Vineyard, which we planted in 1998 with Dijon clone 115. The 2010 growing season was cool, cool, cool except for a three day heat spike in August. Spring seemed to go on eternally in 2010, with rains extending into June, something rarely seen in northern California. June and July actually set record cold temperatures! September was similarly cool and harvest plans were frequently cancelled and postponed.
Production 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.
1051 cases, 750ml 149 cases, 375ml