Canihan Family Cellars
2008 Exuberance Pinot Noir
California: Sonoma Valley
What do you get when you combine the winemaking skills of Alex Beloz, the vineyard management of the legendary, Phil Coturri - and the passion of Bill Canihan? That’s easy… Today’s powerful, expressive 2008 Canihan Family Cellars Exuberance Pinot Noir!
Shy, initially, decant this highly recommended beauty and enjoy the spoils of our discovery. It really comes alive with a little decanting or swirling.
This darkly delicious Pinot Noir comes from Canihan’s estate vineyard, which borders on Los Carneros. We’ve always loved Canihan’s offerings and today’s wine is no exception. This 2009 Exuberance Pinot, Bill Canihan’s flagship wine, delivers more oomph than we’ve experienced from Canihan’s wines in the past - and we love it for that!
Deep and concentrated, with to color of dark plum juice. When swirled, ruby highlights catch the light. As the wine settles, wine-stained legs move swiftly down the glass.
On opening, this wine delivers stewed stonefruit, rhubarb, black cherry, dark brown spice and cedar. As the wine opens, it adds subtle sassafras, tomato vine, fresh potting soil and black cherry candy.
Delicious, lush dark plum, black cherry, rhubarb pie, sassafras, toasty vanilla and dark chocolate powder take the lead. After the wine breathes for a while, it reveals subtle dried violets and a hint of graphite.
Long and very flavorful, with dark fruit flavors that actually increase for a moment, radiating flavor and earthy components outward to the edges of the palate. At the tail end, a softly dry, crushed velvet feel persists, along with dried flowers and subtle minerals.
What the Winery Says
Awards and Accolades
Gold Medals: 2011 SF Chronicle Wine Competition, 2011 SF International Competition and Pinot Noir Shootout
The Exuberance label is our reserve bottling that we will produce for only the finest vintages. Vintages that we believe will be one of the finest of the decade. It takes exceptional grapes to make award-winning wine. Our unique terroir, meticulous organic farming practices, and minimalist winemaking philosophy result in exceptional wines.
Planted in 1998, our 3.75-acre, organic Sonoma Coast vineyard, bordering on Los Carneros is comprised entirely of French Dijon Clones 115, 667 and 777. The vineyard experiences the full impact of San Francisco Bay’s cooling fog in the summer. Phil Coturri’s biodynamic vineyard management practices along with dry-farming and cane pruning result in small yields (less than 1.5 tons per acre) of the highest quality grapes. The vineyard is certified organic by CCOF.
The Canihan Family vineyards are ideally located in the Sonoma Valley, and because we border on the Los Carneros Appellation, the vineyards receive the cool evening breezes and early morning fog from San Francisco Bay that provide for perfect grape growing conditions. Biodynamic vineyard management practices, dry-farming, and hand-harvesting only at complete ripeness, fermentation with naturally occurring native yeast, and no fining or filtering result in flavorful wines expressive of our “terroir”.
100% Estate Grown Pinot Noir Dijon Clones 115, 667, and 777
100% French Oak, Aged 22 Months
About the Winery
The Canihan Family
It started with a dream in 1920 when a young man named August Siegrist came to America. Born in Switzerland in the village of Wil in the Canton of St. Gallen outside of Zurich, August and his mother Anna worked the vineyards as a way of life, and as a way of survival. While working the hillside vineyards planted of Pinot Noir and other cool climate varietals, August cultivated a love of wine.
Seeking a better life, August left Switzerland in 1920 to come to America. Bringing with him hand crafted skills, a desire to be true to nature, and a love of wine. After working as a baker in New York City only until he had saved enough money to purchase an Indian motorcycle to drive across the country to Northern California- America’s Wine Country. However, with the onset of Prohibition, his dreams were crushed and he was forced to refocus his dreams and set aside his love for wine.
August turned his efforts to the culinary profession. Applying the focus to detail and handcrafted skills that he had learned in the Old Country, August thrived in the San Francisco culinary community both as an award-winning baker for Langendorf Bakery, and at his own bakery on Clement Street. In 1946, August and his brother-in-law opened their own restaurant, Helmuth’s Restaurant on Ellis Street. But August never gave up on his passion for wine, and through the years he explored this passion and passed it onto his family.
It wasn’t until many years later that this passion for wine was explored by August’s son-in-law, Bill Canihan Sr. In an effort to continue August’s dream, the family purchased a farm in Sonoma in 1975. Farmed organically by a Basque farmer for the past 60 years, this 20-acre ranch remained unplanted of vines for over 20 years while Mother Nature cleansed the soils.
In 1998, the dream began to be fulfilled. The ground was ripped, the stakes placed and the vines planted. August’s dream was being realized through his family. Although August did not live to taste the first wine from the vineyard, his dream lives on. August continues to have a big influence on the vineyards and wines. His focus on Old World organic vineyard practices and his desire to be true to the land have been carried out through the organic and biodynamic practices used in the Canihan Family vineyard.
His focus on Old World, minimal intervention winemaking techniques have been carried into Canihan Family Cellars’ winemaking philosophy.