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<H1>2006 Quail Hill Vineyard, Bliss Block Pinot Noir -- Lynmar Estate Shopping Cart</H1>
<B>$60.00</B>
-- <I>Our “Bliss Block” Pinot Noir is from a unique part of the estate and in one of the coolest pockets of the property. From the very beginning this vineyard block gave us wines of a highly distinctive and individualistic quality</I>
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<IMG SRC="https://store.nexternal.com/lynmar/images/06Lynmar_PN_QH%20doc1.jpg" ALIGN=right ALT="2006 Quail Hill Vineyard, Bliss Block Pinot Noir" NAME="2006 Quail Hill Vineyard, Bliss Block Pinot Noir" BORDER=0 HSPACE=10>
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. Our “Bliss Block” Pinot Noir is from a unique part of the estate and in one of the coolest pockets of the property. From the very beginning this vineyard block gave us wines of a highly distinctive and individualistic quality. It was also a vineyard block that begged to be farmed fully organically, which we now do and are committed to continue. This is our first block designate from Quail Hill Vineyard since 1999. <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. 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 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 partially de-stemmed and transferred without pumping into small (2.5–4 ton) open-top fermenters. Due to exceptional stem maturity this vintage, 30-35% whole clusters were employed in the fermentations from this vineyard block. Fruit was 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 14-16 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 final barrel selection came from 2 fermentation lots where each was composed of multiple clones co-fermented together. Clonal selections included Pommard, Swan, 114, 115, 667, 777, Pommard, and Caler– a true representation of “selection massale” style and as they exist in this glock. The wine was bottled unfined and unfiltered. <BR><BR>TASTING NOTES<BR>The appearance here is immediately enticing being medium deep ruby-purple with a strong violet halo. On opening the nose is earthy and smoky, revealing red and black cherries and ripe raspberries once the wine gets a little air. Upon further opening there emerges additional complexity with notes of spicy, toasty oak and mushroom slowly becoming evident. The palate is bright and attractive, and clearly very drinkable right now! The flavors are full of summer fruits (red and black crushed fruit), with creamy cedar and subtle herbal accents. The texture has lovely balance, between fine acidity and elegant silky tannins providing good length and a fresh finish. This wine is approachable now, and can be drunk with or without food. However, this vintage will improve for at least 5 years (through 2013), during which time we expect to see the continuation of the fine balance between fruit-driven and earthy complexity which sets this wine apart.<BR><BR>WINE INFORMATION<BR>Varietal Composition: <BR>100% Pinot Noir, estate grown & bottled <BR>Winemaker: <BR>Hugh Chappelle<BR>Aging: 16 mo. in 60 gal. <BR>French barrels (42 % new)<BR>Consulting Winemaker: <BR>Paul Hobbs<BR>Consulting Viticulturist: <BR>Greg Adams<BR>T.A.: 0.56g/l00ml<BR>pH: 3.61 <BR>Alcohol: 14.4% <BR>Cases Produced: <BR>329 (9L equiv.)<BR>Bottling Date: <BR>March 21, 2008 <BR>Suggested Retail Price: <BR>$60<BR></P>
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<LI>SKU: BBPN064
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