Pinot Noir
Pinot Noir
2007 Ella Sofia Sonoma Coast Pinot Noir- new release!
2010 Silver Medal Recipient- San Francisco International Wine Competition
$54.00
750ml
“This wine is dedicated to my daughter, Ella Sofia, born in 2007—the only vintage of the Jeff Gordon Collection that will carry her name as it commemorates the happiness she has brought me. I truly hope you enjoy the complexities and subtle flavors of the wine as it matures with Ella Sofia.” 
This Sonoma Coast Pinot Noir comes from a Dijon Clone planted vineyard, which is located on the western edge of the city of Santa Rosa at the southeastern edge of the Russian River Valley.
This wine is ruby to garnet in color. On the nose it displays ripe fruit aromas of raspberry, cherry, and strawberry with notes of dark earth and smoky oak. On the palate, there are concentrated flavors of dried cherry, hard candy, and vanilla. It has a nice, long, fruit driven finish. This wine would be excellent with crispy duck or roasted chicken.
The grapes were picked at 25.2° Brix, destemmed into small open-top fermenters, and punched-down twice daily by hand. Following fermentation, the wine was inoculated for malo-lactic fermentation and barreled down to traditional burgundian barrels. The barrels used were 30% new oak from the Allier forest in France, and 70% two and three year old French barrels. The wine was aged in barrel for 8 months prior to bottling. It was bottled without fining or filtration. 250 cases produced.
________________________________________________________________________________________________________________________
 |
2006 Jeff Gordon Sonoma Coast Pinot Noir$49.00 750ml This is a blend of “Burgundy” and “California” styles. Initially, the wine shows hints of earth and mushroom which slowly fade to bright aromas of violets, cherries and vanilla spice. In the month, there are plenty of plum and raspberry fruit flavors which finish round, rich and warm. This approachable wine will pair well with any season pork or fowl and salmon. It also would be delicious with a slightly marinated portabello mushroom right off the grill. After hand sorting, the clusters were de-stemmed into a small open-top container. After a two-day cold soak, the must was inoculated with Assmanhausen yeast. The cap was punched down twice daily by hand. After a gentle pressing, the wine was inoculated for malo-lactic fermentation and barreled down to traditional Burgundian barrels. The barrels used were 35 percent new French oak and 65 percent two-and-three-year-old French oak. The wine was barrel aged for 10 months, bottled without fining or filtration and then bottle-aged for 12 months before release.  |
