When researching the history of Russian River Valley Pinot Noir,
there is no more recognizable, admired or envied grower than Joe
Rochioli. So many have set out to rival his success, but all have
fallen short. My relationship with him (and access to his grapes)
has been the single most important contributor to my success in the
wine industry. Considering only Williams Selyem, Gary Farrell,
Rochioli and Alysian wineries receive allocations from his
vineyard, we are indeed fortunate and grateful for Joe’s commitment
to our new 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
As is generally true with our winemaking style, this wine is an
investment in time. Without a doubt, its pedigree, acute balance
and wildly exotic nuances are already evident and in good supply,
but this wine will require time to fully express its deepest and
innermost secrets. It is those mysteries, however, that make this
wine so compelling and attractive; revealing a little more of its
stunning personality with each taste. Cool climate acidity and
elegant structure provide the perfect framework for its abundant
fruit components; which include black cherry, blueberry, peppery
spice and complimenting sandalwood. Always one of our most
cellar-worthy and exciting releases from two of Russian River
Valley’s most coveted vineyards.
Gary Farrell, winemaker
CELLAR NOTES
Vineyards and Clones
Rochioli Vineyard: Dijon clones 115, 777 and Pommard 4
Allen Vineyard: (farmed by Rochioli) Dijon clone 777
Harvest Information
Harvest date: 8/28 and 8/30
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
Hand sorted after stem removal
Fermentation
Tanks: Small open tops
Cold soak: 5 days
Yeast: Combination wild and cultured
Mixing: 3 manual punch downs daily
Duration: 10 days
Barrel Program
100% French oak
Francois Freres, Rousseau
40% new
ML fermentation in barrel
14 months in barrel
Finished Wine
Alcohol: 14.3% by volume
Titratable acidity: 6.65 gm/L
pH: 3.44
Bottling date: Nov. 24, 2009
Production: 159 cases (9 liter equivalent)
