Hallberg Vineyard is ideally situated in the Green Valley
sub-appellation of the Russian River Valley just north of
Sebastopol. This area is highly desirable for Pinot Noir
cultivation due to its cool, breezy climate and prized Goldridge
sandy-loam soils. Many of the region’s most respected and decorated
vineyards reside in this area. This vineyard was developed 10 years
ago by Kirk Lokka; one of Sonoma County’s most dedicated and highly
skilled viticulturists. His commitment has always been clear…to
grow the highest quality fruit possible at any cost. While his
fruit is some of the most costly in the region, it is always among
the best. This is yet another very important and cherished
relationship for the Alysian brand.
VINTAGE SUMMARY
2008 was a tremendous vintage for
producers favoring finesse and elegance in their wines. As you may
recall, 2007 provided very bright, but highly extracted, dense
wines from our region. While many enjoy this style, it is not the
style of winemaking I have embraced during my career. Rather, I
prefer more subtlety in my wines; with greater focus on purity of
fruit, acute balance and elegance than density or power.
Thankfully, 2008 provided ideal fruit composition for crafting
wines of this style.
WINEMAKER NOTES
Of all the properties we showcase at Alysian, Hallberg may be the
most unique and identifiable of the single-vineyard designate wines
we produce. It is an accurate expression of soil and place;
delivering great consistency in its lavish aromas of violet and
black berry, and flavor profiles focused on black cherry and plum
lightly seasoned by cedar and mint. Though incredibly generous in
its depth and flavor, it is the structure of this wine (brilliant
acidity and finely integrated tannins) that provides integrity that
truly completes the package. The finish is unbelievably long and
refreshing, making this a perfect wine to enjoy on its own or as a
complement to fine cuisine. Truly an exotic and complete wine.
Gary Farrell, winemaker
CELLAR NOTES
Vineyards and Clones
100% Hallberg Vineyard
50% Dijon Clone 777
50% Cruz Clone
Harvest Information
Harvest date: August 31
Hand harvested at night under lights
Hand sorted in vineyard
Average brix: 24.3 degrees
Grape Processing
Cold fruit processed early AM
Hand sorted prior to stem removal
Hard sorted after stem removal
Fermentation
Tanks: Small open tops
Cold soak: 5 days
Yeast: Combination wild and cultured
Mixing: 3 manual punch down daily
Duration: 11 days
Barrel Program
ML fermentation in barrel
100% French oak
45% new (Francois Freres, Rousseau)
55% one and two year old
11 months in barrel
Finished Wine
Alcohol: 14.4% by volume
Titratable acidity: 6.7 gm/L
pH: 3.46
Bottling date: July 24, 2009
Production: 160 cases (9 liter equivalent)
