<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 Quail Hill Vineyard Pinot Noir -- Lynmar Estate Shopping Cart</H1>
<B>$60.00</B>
-- <I>What we have in this wine is taut highly aromatic expression of our estate vineyard where elegance, balance, and structure are all seamlessly interwoven. The texture here is still youthfully firm but with a vibrant energy</I>
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PHILOSOPHY<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. Only the finest lots from Lynmar’s 47-acre Quail Hill Vineyard home estate are included in this bottling, with the core “heart and soul” always being the wine from our small patch of old vine Swan Selection planted in 1974.<BR><BR>2006 GROWING SEASON<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 an early ripening variety and our vineyard crew did everything right this year. Numerous extra “passes” in our vineyards ensured the area around grape clusters had good air flow and that crop loads were balanced. Primary characteristics of the wines from 2006, in general, will be lower than average alcohols, bright fresh fruit flavors, and crisp natural acidity. This is a vintage that will play very well to Lynmar’s balanced, elegant house style.<BR><BR>WINEMAKING<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, Cadus, and Rousseau. Racking was minimal or not at all, with aging on light to full lees until the final blend was assembled. The primary lots for this blend came from Block 2 (32-year old Swan selection) and Hanna (Swan) blocks, with Laguna block (Dijon clones) this year playing more of a supporting role. This was also the second vintage where a small number of the best barrels from our maturing Blocks 6 and 10 (Dijon, Pommard, Swan) “made the cut” into this blend. The wine was bottled unfined and unfiltered. <BR><BR>TASTING NOTES<BR>It was very rewarding and a joy to craft this vintage of the Quail Hill Pinot Noir because we saw a beautiful wine emerge from a vintage that was so nerve wracking and where potential quality was not so immediately apparent. What we have in this wine is taut highly aromatic expression of our estate vineyard where elegance, balance, and structure are all seamlessly interwoven. While the color is “moderate” versus intensely deep, color has never been what this wine is about. Aroma and perfume are what sets this wine apart, and those qualities are more pronounced than any recent vintage. There is wonderful purity in the fruit and spice notes with strawberry, currant, red raspberry, and orange pekoe tea complementing the more classic cherry cola, baking spice, and floral characters. Flavors are nicely in line with the aromas and additionally include slight “pencil shavings” reduction, wet stone mineral notes, and very subtle well integrated toasty oak. The texture here is still youthfully firm but with a vibrant energy that clearly tells you its best days are ahead. Tannins are grainy but balanced and work with the brisk acidity that to yield an exceptionally long, flavorful finish. Like most of our top 2006’s, this wine will be enjoyable upon release but will really benefit from further bottle age until at least the spring or fall of 2009, with more complexity developing during cellaring through at least 2012. <BR><BR>WINE INFORMATION<BR>Varietal Composition: <BR>100% Pinot Noir, estate grown <BR>& bottled <BR>Winemaker: <BR>Hugh Chappelle<BR>Aging: 16 mo. in 60 gal. <BR>French barrels (45 % new)<BR>Consulting Winemaker: <BR>Paul Hobbs<BR>Consulting Viticulturist: <BR>Greg Adams<BR>T.A.: 0.549g/l00ml<BR>pH: 3.7 <BR>Alcohol: 14.35% <BR>Cases Produced: <BR>1419 (9L equiv.)<BR>Bottling Date: <BR>March 23, 2008 <BR>Suggested Retail Price: $60<BR></P>
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<LI>SKU: QHPN064
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