2004 will be remembered by many as the earliest harvest in 50 years, yet it was a cool, even growing season that, for us, yielded exceptional Pinot Noir and Pinot Gris. An unusually warm winter led to early budbreak, causing us to put on the sprinklers many times in the wee hours of the morning to ward off the threat of frost. Fortunately this threat did not materialize, and the grapes matured through a mild and fairly typical spring and summer. We harvested the Pinot Noir on 28 August and 1 September 2004 by hand at sunrise. The fruit was very beautiful with nice uniform clusters and variation in berry size within each of the four clonal groups.

The Olivet Grange fruit was fermented in four six-ton open top fermenters. The clones – 114, 115, 667 and 777 were kept separate from the time they arrived at the winery until they were brought together just prior to bottling on 12 August 2005.

The destemmed fruit was left to cold soak for 4 days. On the fourth day the temperature was raised and the lots were inoculated the following day. The must in each fermenter was punched down three times a day for between 20 and 30 minutes to aid in extraction of color, tannins and flavors. The temperature of the tanks was not allowed to exceed 86 degrees Fahrenheit, and clone 667 lot was held to only 68 degrees Fahrenheit, the temperature preferred by the Swiss isolated with which the must was inoculated. These cooler temperatures preserve the aromas and more delicate flavors of Pinot Noir.

At the end of primary fermentation, the wines were pressed off and moved to French oak: new (35%), one-year (30%) and older barrels (35%) from a variety of coppers: Remond, Sirugue, Rousseau, Seguin Moreau, Billon and Francois Freres. 50% of the barrels were inoculated with Enoferm Beta and the balance were allowed to completed MLF with indigenous bacteria. MLF completed in late November. The wines rested in barrel for 11 months and received weekly batonage until one both prior to bottling.

Flavors of tart cherry, wild strawberry, pomegranate, rhubarb cranberry, cardamom, clove, nutmeg and cola. The texture is like silk satin and wine has fine tannins and the finish in long.