2009 Russian River Pinot Noir
Russian River Valley
The Purple Dress
Highly Recommended, today’s 2009 Russian River Valley Pinot Noir, from our dear friends at *Deerfield Ranch Winery**, is a balanced California meets Burgundy delight!
Supple, layered, flavor-filled and very aromatic, today’s wine transports the drinker to Burgundy. If Burgundy were in the Russian River Valley. Or is it the other way around? The point we are trying to make here, is that this wine finds a delightful balance between the best that both of these two distinct Pinot-producing worlds have to offer.
A tad shy, at first, the wine comes alive after thirty or more minutes of decanting - or a bunch of hearty, in the glass swirling. Enjoy now, or cellat this food-friendly wine for the next several years.
Garnet coloration, from the slightly darker core out the wine, out to its pale brackish edge. Tightly spaced, skinny legs fall from high on the glass wall after a hearty swirl.
Lush and layered, with candied black cherry, blackberry, dusty bramble, ripe strawberry in the lead. As the wine airs, it begins to reveal follow-on aromas of pink peppercorn, tilled soil, supple leather and cranberry.
Dark cherry, underripe blackberry, dark chocolate and espresso bean are well out in front. Decant for thirty minutes or more and flavors come alive. Additional flavors also emerge, including smoky raspberry, subtle cigar box, brown tobacco leaf and dried cranberry.
Long and bright, with loads of tart fruit that lead to darker, earthen favors and black pepper. As the flavors fade, a soft dryness spreads throughout the palate, beginning at the tip of the tongue and working rearward.
What the Winery Says
Pinot Noir is not a guy with big biceps. It’s a girl in a pretty dress. Pinot should be delicate, perfumed, reserved, smooth on the edges and haunting on the mind. We think we’ve captured that essence.
The Russian River Valley is ideal for this delicate grape with its cold mornings and warm days. The 2009 vintage gave us a very cool summer and the Pinot loved it. The new winet reached adolescence in the cave, inside the best French barrels experience can buy. It is young, so wait for it to develop in your glass.
- Silver Award: – 2011 San Francisco Chronicle Wine Competition
- Residual Sugar
- 500 cases bottled April 2011
- SO2 at release
- less than 12 ppm
Organically made and bottled.
About the Winery
Deerfield Ranch Winery, in Kenwood, the heart of Sonoma Valley, is an award winning, certified organic producer, crafting 15,000 cases annually. Winemaker Robert Rex, associate winemaker, Cecilia Valdivia and their team, make small lots of handcrafted wine from more than 26 carefully selected vineyards in Sonoma County.
Specializing in blended wines, Deerfield is at the forefront of this modern, yet traditionally based style and on the cutting edge of California winemaking techniques.
Deerfield wines are renowned for their brilliant colors, rich and wonderfully complex flavors and a long finish. They tend to be fruit forward, with gentle tannins and low acid. The wines are crafted to appeal to the new, younger wine drinker while exhibiting complexity and depth that a studied connoisseur will recognize and enjoy.
Winemaker Robert Rex
Robert Rex is a “Renaissance man” possessing a great palate and an exceptional talent for winemaking. He is a chemist, graphic designer, woodworker, and an accomplished gourmet cook.
Robert’s winemaking style has its roots in the great French wines of Bordeaux and Burgundy. He believes that the blending of attributes creates the best wines. Grapes from complementary soil types and microclimates are often married to maximize varietal characteristics and complexity.
Blends can be of different varietals, grapes from varied appellations, distinct sections of one vineyard or from wines made from the same source but by varied techniques. Robert says that wine making is more like cooking than chemistry – and he makes wine like great chefs create great cuisine.
With the harvest of 2015, Robert celebrates 43 consecutive years of winemaking. Robert is consulting winemaker for several small wineries that make their wine at Deerfield. He teaches hands-on winemaking there too, several of his students have started their own wineries and attained their own renown.
At Deerfield Ranch Winery, we triple hand-sort all of our grapes to remove anything you wouldn’t feed to a baby. This reduces the toxins and bacteria. We keep a clean fermentation environment, and monitor the yeast for stress. As the yeast multiply rapidly we regularly feed them organic yeast food and supply them with oxygen to keep them growing happily.
Histamines are produced during the fermentation process by an interaction of the yeast and bacteria. By reducing bacteria in the fermenter Deerfield reduces the source of unwanted histamine production. The result is a cleaner wine, low in histamines and sulfites.
The FDA determined that about one percent of the population is allergic to sulfites and so required the “Contains Sulfites” label on wine. We make wine with very low levels of sulfite because elevated levels of sulfite may cause an allergic reaction.
Those who get headaches and have reactions to most wines can usually drink Deerfield wine.