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<H1>2005 Quail Hill Vineyard Pinot Noir - Magnum -- Lynmar Estate Shopping Cart</H1>
<B>$145.00</B>
-- <I>The texture here is what Pinot Noir does better than any other variety, showing structure and concentration but with “velvety” fine tannins, and a natural acidity that validates its cool-climate terroir.</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. This vintage of Quail Hill Pinot Noir is a truly classic expression of Lynmar’s estate vineyard, where elegance, balance, and depth are seamlessly interwoven.<BR><BR>2005 GROWING SEASON<BR>2005 was one of the coolest and latest seasons in recent memory, which meant an excellent<BR>vintage for the more elegant, crisp and balanced style that Lynmar is known for. The skill of our vineyard team combined with a bit of luck to help us avoid losses during early rains that decimated a number of neighboring vineyards during flowering. The rest of the season was uneventful; grapes ripened gradually and evenly without the late season heat spikes that have challenged North Coast winemakers the last several vintages. Night and early morning harvesting, with multiple passes where needed, helped us bring in fruit of exceptional quality with uncommonly high natural acidity, ripe tannins and great flavor maturity. 2005 is universally regarded as one of best Chardonnay vintages in recent memory.<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 5-10 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 12-18 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, Mercurey, 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 our P2 (32-year old Swan selection) and Hanna (Swan) blocks, with Laguna block (Dijon clone) this year playing more of a supporting role. This was also the first vintage that a small number of the best barrels from our maturing P5 and P6 blocks (Dijon, Pommard, Swan) “made the cut” into this blend. The wine was bottled unfined and unfiltered. <BR><BR>TASTING NOTES<BR>This vintage of Quail Hill Pinot Noir has been a joy to craft. We have in this wine a truly classic expression of our estate vineyard where elegance, balance, and depth are seamlessly interwoven. While the color is dark and intense, this has never been what this wine is about. Aroma and perfume are what sets this wine apart, and in this vintage those qualities are wonderfully abundant. There is an exciting array of fruit and spice notes with rosehips, pomegranate, and hibiscus complementing the more classic pie cherry and floral characters. Flavors shift slightly from the aromas with earthy, mineral notes layered into the fruit and spice, and a subtle orange rind component in the long, lingering finish. The texture here is what Pinot Noir does better than any other variety, showing structure and concentration but with “velvety” fine tannins, and a natural acidity that validates its cool-climate terroir. Like all our 2005’s, this wine will be enjoyable upon release but will begin drinking at its best from spring 2008 onwards, with more complexity developing with further cellaring through at least 2012. <BR></P>
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<LI>SKU: QHPN05M
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