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2010 Tara Vineyard Pinot Noir

2010 Tara Vineyard Pinot Noir

A rich Pinot noir loaded with the flavors of ripe cherry, sassafras and cola in a true-to-form Russian River Valley style. This is a weighty Pinot with excellent mouthfeel and a luscious quality.

94 pts, PinotReport:  "complex dark cherry flavors with cola and earth notes. Rich, deep Pinot with the structure and stuffing to pair well with a grilled steak."

1 puff, Connoisseurs' Guide:  "nicely focused and fairly upfront in fruit .... rounded, moderately full-bodied, easy to taste."

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Wine Specs
Pinot Noir
Vineyard Designation
Tara Vineyard
Harvest Date
September 15, 2010
100% French, 40% new barrels for 15 months
Bottling Date
March 12, 2012
Alcohol %
Wine Profile
Vineyard Notes
Tara Vineyard is located on the lower, easterly facing slope of the hill adjacent to our winery. The vineyard was planted in 1998 with 4453 rootstock and later field budded to Dijon clone 115. The soil in this area has a dark charcoal hue without the river rock so prominent in our adjacent Syrah blocks. The vines have slowly been brought to maturity and irrigation is minimized to ensure concentration of flavors and eventual dry farming. The 2010 growing season was cool, cool, cool except for a three day heat spike in August. Late ripening varieties, such as Syrah, were at risk for sun- burn since they had not undergone veraison due to the persistent cool weather. Spring seemed to go on eternally in 2010, with rains extending into June, something rarely seen in northern California. June and July actually set record cold temperatures! September was similarly cool and harvest plans were fre- quently cancelled and postponed.
Production Notes
After sorting, the grapes were gently destemmed into small, custom designed open top fermenters and kept below 50°F for a five day cold soak. Tanks were then individually warmed to allow fermentation to take place in a timely man- ner followed by cooling, as needed, to maintain temperatures below 85°F. Thrice daily pneumatic punch downs took place during the cold soak and fer- mentation. Once dry, the wine was gently pressed in a membrane press keep- ing free run and press fractions separate. Malolactic fermentation took place in oak barrels.