2008 Pinot Noir, Rochioli Vineyard, River Block

2008 Pinot Noir
Rochioli Vineyard
River Block

When researching the history of Russian River Valley Pinot Noir, there is no more recogniz- able, admired or envied grower than Joe Rochioli. So many have set out to rival his success, but all have fallen short. My relation- ship 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 Pinot Noir alloca- tions from his vineyard, we are indeed fortunate and grateful for Joe’s commitment to our new Alysian brand.

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Tasting Notes

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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

In a word … stunning. This wine draws you in with alluring aromas of fresh cut strawberry, raspberry and pomegranate. On the palate, the flavors explode with a juicy array of fresh mixed-berries. The unbelievable intensity, freshness and purity of fruit is complimented (but never overpowered) by hints of enriching oak. This is an extraordinary effort whose fruit flavors linger literally for minutes. Incredibly structured, delicious and vibrant; clearly Rochioli Vineyard at is absolute best!

Gary Farrell, winemaker

Cellar Notes

  • Vineyards and Clones

    Rochioli Vineyard
    Pommard, Dijon clones 115 and 777

  • Harvest Information

    Harvest date: August 30
    Hand harvested at night under lights
    Hand sorted in vineyard
    Brix at harvest: 24.4 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: Wild and cultured
    Mixing: 3 punch downs daily
    Duration: 10 days

  • Barrel Program

    100% French oak
    Francois Freres, Rousseau
    45% new
    ML fermentation in barrel
    14 months in barrel

  • Finished Wine

    Alcohol: 14.3% alcohol
    Titratable acidity: 6.75 gm/L
    pH: 3.46
    Bottling date: November 24, 2009
    Production: 233 cases (9 liter equivalent)

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