30% of the fruit for the Mendocino County Pinot Noir came from Iron Oak Vineyard in Potter Valley, an inland valley that characteristically produces Pinot Noir with mid-palate texture, soft tannins and red fruit flavors. The remaining 70% was sourced from various Anderson Valley vineyards. Handley Estate, Helluva, Pratt, and Day Ranch are all situated in different areas of Anderson Valley. Those located near Philo are just further enough west and north that they can be as much as 10-15 degrees cooler than vineyards closer to Boonville and the one in Potter Valley. For this reason, there is more than a month’s difference in optimum time of ripening between the “Deep End” and the other locations. Throughout the 2007 growing season, the weather was near perfect, creating a vintage that allowed Handley to bring in fruit with excellent texture and flavor from all locations.
Destemming and gently crushing the fruit left about 40% whole berries in the fermenter. After crushing, the must was cold-soaked for three days before adding yeast to start fermentation. Handley used six different yeasts to promote complexity in this blend. When fermentation was complete, the must was pressed. After three days’ settling, the wine was racked to French oak barrels (35% new) to finish malolactic fermentation. The wine aged in oak for nine months before bottling.
The Mendocino Pinot Noir is a fruit-forward wine that is multi-layered. It shows aromas of blackberry and dark plum in addition to nuances of dried cherry, blueberry, cinnamon & vanilla. Cherry flavors continue with hints of raspberry and a suggestion of toast.
A smooth texture carries the flavor into a long finish. This wine is versatile for food pairing. It has a special affinity for caramelized flavors: crisp herb-roasted potatoes & root vegetables; roast leg of lamb with rosemary& garlic; grilled teriyaki beef or chicken; and Bolognese style lasagna.
Grape Variety: 100% Pinot Noir
Vineyards: 30% Iron Oak, 20% Handley Estate, 17% Helluva, 10% Pratt, 8% Day Ranch, 15% Other
Appellation: Mendocino County
Harvest Dates: Aug. 30 - Oct. 8
Brix at Harvest: 23.8º Brix
Fermentation & Aging: Stainless steel open top tanks9 months in French Oak (35%New)
Bottling Date: August 12, 2008
Titratable Acid: 0.55 g/100 ml
pH: 3.55
Alcohol: 14.2%
Residual Sugar: 0.04% (Dry)
Cases Produced: 1496
95 Points
Entices with aromas of Bing cherry, raspberry, and cedar spice. Indicative of the cool vintage, the wine carries a freshness throughout. The palate offers a harmonious balance between bright red fruit, spice, and nicely woven tannins.
93 Points
Aromas of blackcurrant, dark plum, and cedar unfold alongside soft notes of vanilla and toasted oak. On the palate, structured tannins frame layers of black cherry, baking spice, and a subtle herbal lift from the Merlot blended beneath the Cabernet's backbone. Medium-bodied gem with good concentration finishing long and warm, with lingering impressions of cocoa and dried fig.
94 Points
Decadent, rich, and supple. Aromas of black cherry, dark chocolate, crushed stone, dried herbs, and cedar lead into layered notes of cassis, fennel, baked plums, mocha powder, and cigars dusted with roasted Herbs de Provence, earth and red volcanic mineral notes. Full-bodied and rich, with a firm spine of racy acidity and ultra-fine, gravelly tannins that carry the lasting, mouthwatering finish.
94 Point Vintage
Deep garnet core with an elegant ruby-brick rim—a striking sign of its library maturity. Aromas of black cherry, cassis, and macerated blackberry, seamlessly transitioning into sophisticated layers of cedar, graphite, crushed violet, and cured tobacco. A savory accent of bay laurel, cocoa nib, and warm earth adds impressive intrigue. The palate delivers dense dark fruit framed by velvety, melted tannins and vibrant acidity that keeps the wine lifted and fresh. Finishes long and seamlessly, lingering with espresso, black plum, aged leather, and a fine crushed-stone minerality.
Exceptional
In the glass this wine open with aromas of ripe black cherry, bark, cedar, dried orange peel, a touch of black pepper. The palate equally rich with flavors expanding into notes of fresh picked cherry, chocolate, and crushed stone and a touch of white pepper. Together, these lavish flavors, coupled with an elegant mouthfeel and a long engaging finish make a fantastic wine.
94 Points
A full-throttle, blackberry-driven red, laden with chalky minerality and layered with robust tannins. Violet scents mingle with fig and plum fruit in a medium- to full-bodied expression that hits all the right chords, delivering a pleasing one-two punch to the senses.
94 Points
Dark purple in color it opens with explosive aromas of wild blackberry, and a touch of vanilla oak. The palate is bursting with ripe juicy flavors of boysenberry, raspberry and wild cherry, accented by layers of cedar, cacao, cinnamon and briary spice. It’s bold enough to stand up to any BBQ, yet smooth enough to sip on the patio as the sun goes down. Enjoy now and for the next 6-8 years.
96 Points
Aromas of Bing cherry, raspberry liqueur, and purple flowers drive the nose of this energetic Syrah which is co-fermented with a whisper of Viognier. Gracing the palate are dark berries, plum, blackberries, peppercorns, hints of sweet tobacco, and well-positioned oak spice with plush acid and rich tannin peaking through the finish.
