Gary and Debbie Farrell purchased the 23 acre estate now known as
Starr Ridge Vineyard in 1996. “We were immediately drawn to this
property for its breathtaking beauty and undeniable vineyard
potential. The diversity of soil types, rolling topography and
cool, breezy Russian River Valley location provided the ideal
setting for the cultivation of extraordinary Pinot Noir wine
grapes.”
Dijon and Pommard clones were matched to low-vigor rootstocks
individually selected for each soil type. A variety of planting
densities and watering zones were also incorporated, to best suit
the needs of each vineyard block. “Considering fruit from this
property would supply our own wine brand, our focus never deviated
from maximizing the incredible quality potential of this site.”
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
This tightly wound wine is dominated by a complex core black
cherry, spice and a touch of anise. Lavish oak brings a sense of
richness to the mid-palate, as flavors expand to reveal notes of
dark berries and fresh plum. For those able to resist this wine’s
youthful allure and charm, wonderfully integrated tannins and
vibrant acidity promise even greater rewards from careful
short-term cellaring.
CELLAR NOTES
Vineyards and Clones
Starr Ridge Vineyard – East Terrace
Dijon clones 115 and 777
Harvest Information
Harvest date: August 23 and 27
Hand harvested at night under lights
Hand sorted in vineyard
Average brix: 24.1
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: Wild and cultured
Mixing: 3 punch-downs daily
Duration: 11 days
Barrel Program
100% French oak
Francois Freres, Rousseau
45% new ML fermentation in barrel
11 months in barrel
Finished Wine
Alcohol: 14.2% by volume
Titratable acidity: 6.9 gm/L
pH: 3.43
Bottling date: July 24, 2009
Production: 157 cases (9 liter equivalent)
