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2005 OGV Estate Pinot Noir

2005 OGV Estate Pinot Noir
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/ 2005 Olivet Grange Vineyard (OGV) Pinot Noir

Olivet Grange Vineyard (OGV) is a 10.5 acre vineyard located at the junction of Olivet and Piner Roads amidst some of Sonoma County's and the Russian River Valley's most respected vineyards. The property is farmed organically.

The 2005 OGV Pinot Noir has classic Russian River Valley characteristics, but shows a finesse and elegance which make this wine stand out. The 2005 OGV Pinot Noir was made to pair with food and its subtle and nuanced flavors and lively acidity create a wonderful interplay with a range of cuisines.

Updated Tasting Note: Light garnet color with ocher rim; dried cranberry, brewers yeast, rose petal, cinnamon, furniture polish, wet stone; satiny mouth feel, delicate and elegant; nose echoes palate with umami and savory notes; mineral wet stone finish. Tasted Jan. 2017

Wine Specs
Pinot Noir
Russian River Valley
Vineyard Designation
Olivet Grange Vineyard
Alcohol %
Wine Profile
Tasting Notes
"Tart cherry, wild strawberry, pomegranate, rhubarb, cardamom, sandalwood and other exotic Indian spices. The texture is like silk-satin and wine is medium bodied and has fine tannins and the finish in long."
Tanzer's IWC gave this wine 91 points in the May/June 2007 issue.
Vineyard Notes
100% Olivet Grange Vineyard Estate Grown Pinot Noir
Production Notes
"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, 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 all barrels by late November. The wines rested in barrel for 11 months and received weekly batonage for the first six months and every other week until one month prior to bottling."
Winemaker Notes
"The Olivet Grange fruit was picked over three days and fermented as field blends of our clones 114, 115, 667 and 777. An extra clean pick in the field was followed by hand sorting and then de-stemming in 5-ton stainless steel open top fermenters. The de-stemmed 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. Pumpovers were performed to aid in extraction on day 7. The temperature of the tanks was not allowed to exceed 86 degrees Fahrenheit in all but one of the fermenters which was held to only 68 degrees Fahrenheit, the temperature preferred by the Swiss yeast strain with which the must was inoculated. These cooler temperatures preserve the aromas and more delicate flavors of Pinot Noir. No water, acid or enzymes or additions other than yeast and yeast nutrients were used in production."
Other Notes
"Aroma: Dried rose petals, beeswax cheery and black tea. Color: Light, bright and ruby. "
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