2008 Pinot Noir, Starr Ridge Vineyard, East Terrace

2008 Pinot Noir
Starr Ridge Vineyard
East Terrace

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.”

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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

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.

Gary Farrell, winemaker

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)

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