
The Winery
The Vineyard
the 40-acre Cerise Vineyard is one of Andersen Valley's best-known Pinot vineyards. It is situated on the hillside at 800+ feet, looking down on the valley floor (and its fog, which usually burns off our higher elevation a few short minutes after sunrise.)
The vineyard is named for the original grower's wife, Cherry (Cerise is Italian for Cherry, and makes a better name than would "Cherry Vineyard", don't you think?). The vines struggle to yield 1.5 to 2.5 tons per acre in the very best years, producing small, intensely flavored grapes.
Anderson Valley is in Mendocino County - California's Northernmost coastal growing area. Days are generally cool (normal highs during the growing season are 80's and 90's), with afternoon breezes that pick up around lunch time - I can't tell you how many picnics we've set out in relative calm, only to be hastily abandoned once the wind kicked in. These afternoon breezes bring cool night, usually down into the 50's, which makes for great sleeping weather.
Such days provide sufficient heat for the grapes to attain phenolic ripeness, the breezes help prevent mildew and other moisture-related PITA (Pains In The "Neck") bugs, and the cool nights preserve the signature acidity (structure) so evident in the finished wines from Anderson Valley.
Winemaking
Harvested September 10th, 2006
240 cases produced
Tasting Notes
(From Winemaker Ted Lemon) [This wine] "shows intriguing herbal and brushy aromas with brambly blackberry and raspberry patch. The woodsy notes frame a dense and chewy, altogether serious mid-palate. This wine has good lift, structure, and concentration with a strong backbone and dense tannins that will reward patience and cellaring." I can't add much to that, except that I also detect blueberries on the nose and a pine forest essence that typifies pinots from Anderson Valley. But all our fancy descriptors aside, this is one of the finest Pinots made anywhere for under $100.
Chronicle Wines is led by Proprietor Mike Hengehold, who implements a "Best of breed" strategy when it comes to selecting vineyards or winemakers - he's tapped Winemaker Tom Lemon (of Littorai fame) to craft their pinot noirs, aand Dan Cederquist (DeLoach, Hook & Ladder, Crew, et al) to craft their Zinfandels. Chronicle Wines fairly defines the srot of artisan brand I seek - a talented boutique producer dedicated to small lots from top growers.
I know this vineyard rather well, as our Olive Farm property abuts the Cerise Vineyard. And I remember the 2006 vintage as well, as it was one of our best for olive oil, both in terms of yield as well as quality (and our kick-butt harvest party!)
Aging occurred in a variety of French oak barrels. To preserve the freshness of fruit, the wine was bottled after 11 months in oak with no fining or filtration. Ted does not subscribe to the “bigger is better” school of winemaking - the resulting Pinot Noirs are elegant with length and finesse.
Brix at Harvest: 24.7
14 months in 100% French Oak (60% new)
Acidity - pH at Bottling 3.64, TA 5.6 g/L
Alcohol: 14.3%
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