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2006 OGV Estate Pinot Noir

2006 OGV Estate Pinot Noir
14 bottles
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Olivet Grange Vineyard (OGV) is the Inman Family’s estate vineyard. This 10.45 acre vineyard is 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 2006 vintage is tasting beautiful, and as a result, we have brought it back for tasting at the winery. This wine is sold in 6-bottle increments.

Wine Specs
Pinot Noir
Russian River Valley
Vineyard Designation
Olivet Grange Vineyard
Alcohol %
Stephen Tanzer's
Wine Profile
Tasting Notes
"The aromas are echoed on the palate along with sour cherry and cola. This is a well structured wine which should age very gracefully. When drunk young it may need aeration due to the tannins. The texture is silky and the finish long. This is a serious, if somewhat severe wine which is an amazing match with food."
Vineyard Notes
100% Olivet Grange Vineyard (OGV)
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. All bu the oldes barrels 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
"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 isolated 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: Violet, rhubarb and dried cranberry, Mineral ( iron and wet stone) and cinnamon. Color: Bright garnet. "
Product Reviews
John W. Haeger's Gravatar
John W. Haeger
(Dec 21, 2010 at 1:15 PM)
2006 OGV Pinot Noir (tasted in 2010): Brilliant, light-to-medium garnet with a slight terracotta tint at the edge; spiced red fruit, cinnamon and nutshells on the nose; simultaneous broad and silky on the palate, with notes of bramble and forest floor; minerally and ferrous from mid-palate to the finish; persistent, moderately grippy and long. Fine.

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