<A HREF="http://www.lynmarestate.com" TITLE="Lynmar Estate"><IMG SRC="https://store.nexternal.com/lynmar/LynmarLogoTag.jpg" ALT="Lynmar Estate" NAME="Lynmar Estate" BORDER=0></A><BR>
<H1>2006 Zephyr Farms Pinot Noir -- Lynmar Estate Shopping Cart</H1>
<B>$70.00</B>
-- <I>The structure and fruit clearly express the wonderful terroir of the “true Sonoma Coast” as this vineyard is right on the border of the Russian River Valley and Sonoma Coast appellations.</I>
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<IMG SRC="https://store.nexternal.com/lynmar/images/06Lynmar_PN_ZF%20large.jpg" ALIGN=right ALT="2006 Zephyr Farms Pinot Noir" NAME="2006 Zephyr Farms Pinot Noir" BORDER=0 HSPACE=10>
Philosophy<BR><BR>Lynmar Estate celebrates the distinctive terroir of the various vineyards we farm creating wines that are elegant, complex, balanced, and age worthy. Acting as stewards of the land, the winemaking team takes great care to craft wines that truly represent the dynamic, cool-climate soils from the vineyards where the grapes are grown. A genuine mosaic of the land, the people, the food and the synergy of place at Lynmar Estate is revealed in each vintage<BR><BR>2006 GROWING SEASON<BR><BR>The 2006 growing season was particularly challenging in the Russian River Valley. Higher humidity during the summer months resulted in greater mildew pressure across the appellation, exacerbated by weather during harvest that provided perfect growing conditions for botrytis, or "noble rot.” Luckily Pinot Noir is a relatively early ripening variety and vineyard crews in all our vineyards took it up a notch this year. Numerous, and costly, extra “thinning passes” were the norm in most locations and ensured the area around grape clusters had good air flow and that crop loads were properly balanced. At the winery, all incoming fruit was rigorously hand-sorted. The bottom line for Lynmar is that we came through a challenging harvest with excellent quality potential. Primary characteristics of the wines from 2006, in general, will be lower than average alcohols and bright natural acidity. This is a vintage that will play very well to Lynmar’s balanced, elegant, acid-driven house style.<BR><BR>WINEMAKING<BR><BR>All fruit was hand-harvested early in the morning, transported to the winery while cool, then hand-sorted before being gently de-stemmed and transferred without pumping into small (2.5–4 ton) open-top fermenters. Fruit was then cold-soaked 7-10 days at 50°F before allowing native yeast fermentations to begin. Fermentations were gently punched down 2-4 times per day as needed. Total skin contact time ranged from 12-16 days depending upon the desired extraction for each lot. After basket pressing, the new wines were barreled down where secondary, malolactic fermentation occurred over the next several months. Primary coopers were Remond and Francois Freres, complemented by Latour, Seguin Moreau, and Rousseau. Racking was minimal or not at all, with aging on light to full lees until the final blend was assembled. The lots for this blend came fairly equally from all 3 Dijon clone blocks (115, 667, and 777) with just a bit more 777 than usual as this lot was the star this year. This wine was bottled unfined and unfiltered with the final alcohol coming in under 14%.<BR><BR>TASTING NOTES<BR><BR>Brooding ruby-purple color thatto intense aromas of dark cherry fruit beautifully highlighted by spice, leather and toast. The structure and fruit clearly express the wonderful terroir of the “true Sonoma Coast” as this vineyard is right on the border of the Russian River Valley and Sonoma Coast appellations. Fine grained, grippy, silken tannins are wrapped around layers of red and black berry fruit, and hints of truffle. The balance between fruit, acid and oak influence is ideal, with excellent lengtha powerful finish.This lovely wine is approachable now, but will improve with bottle age for at least 5 years and will keep easily for 3-5 more.<BR><BR>WINE INFORMATION<BR><BR>Varietal Composition:<BR>100% Pinot Noir<BR>Winemaker:<BR>Hugh Chappelle<BR>Aging:<BR>16 mo. in 60 gal. French oak barrels<BR>(60% new)<BR>Consulting Winemaker:<BR>Paul Hobbs<BR>Consulting Viticulturist:<BR>Greg Adams<BR>Alcohol: 14.15%<BR>pH: 3.50<BR>T.A.: 0.57g/100ml<BR>Bottling Date:<BR>March 24, 2008<BR>Cases Produced: 486 (6 x750ml) and 10 (6 x 1.5L)<BR>Suggested Retail Price:<BR>$70<BR></P>
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<LI>SKU: ZEPN064
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