91 Josh Raynolds - Vinous Media

"Pale red. Vibrant, pure strawberry and raspberry aromas, with crisp mineral and fresh rose notes adding lift and complexity. Crisp, spicy redcurrant and strawberry flavors offer a compelling blend of finesse and power, with fine-grained tannins lending structural support. Finishes with energetic, tangy red berry flavors and excellent length. Lovely, graceful stuff." -91 Points - Josh Raynolds - International Wine Cellar

VINEYARD:
"Olivet Grange Vineyard (OGV) is the Inman Family’s estate vineyard. This 10.5 acre vineyard is located at the junction of Olivet and Piner Roads amidst some of Sonoma County's and the Russian River Valley's most respected vineyards. The property is farmed organically." -Winery

WINE:
"The 2005 OGV Pinot Noir has classic Russian River Valley characteristics, but shows a finesse and elegance which make this wine stand out. The 2005 OGV Pinot Noir was made to pair with food and its' subtle and nuanced flavors and lively acidity create a wonderful interplay with a range of cuisines." -Winery

VINIFICATION:
"The Olivet Grange fruit was picked over three days and fermented as field blends of our clones 114, 115, 667 and 777. An extra clean pick in the field was followed by hand sorting and then destemming in 5-ton stainless steel open top fermenters. The de-stemmed fruit was left to cold soak for 4 days. On the fourth day the temperature was raised and the lots were inoculated the following day."

"The must in each fermenter was punched down three times a day for between 20 and 30 minutes to aid in extraction of color, tannins and flavors. Pumpovers were performed to aid in extraction on day 7. The temperature of the tanks was not allowed to exceed 86 degrees Fahrenheit in all but one of the fermenters which was held to only 68 degrees Fahrenheit, the temperature preferred by the Swiss yeast strain with which the must was inoculated. These cooler temperatures preserve the aromas and more delicate flavors of Pinot Noir. No water, acid or enzymes or additions other than yeast and yeast nutrients were used in production."

"At the end of primary fermentation, the wines were pressed off and moved to French oak: new (35%), one-year (30%) and older barrels (35%) from a variety of coppers: Remond, Sirugue, Billon and Francois Freres. 50% of the barrels were inoculated with Enoferm Beta and the balance were allowed to completed MLF with indigenous bacteria. MLF completed in all barrels by late November. The wines rested in barrel for 11 months and received weekly batonage for the first six months and every other week until one month prior to bottling." -Winemaker