Van Duzer Pinot noir "Dijon Blocks" 03: Wine Spectator rating 92 points. An Avalon Reserve Pinot noir Club Selection for December 2005.
CELLAR SELECTION. Ripe plum, black cherry and blueberry arise instantly with a swirl of the glass, followed by hints of chocolate, hibiscus, violet and exotic spices. In the mouth, rich, sweet fruit flavors of blackberry, cherry and cassis mingle with underlying touches of clove, vanilla and nutmeg. A slightly smoky, spicy note carries through a long finish.
Prince of Pinot, in his September 28th Pinotfile, says: "An appealing bouquet of red, black and purple fruits enhanced with spice is duplicated in the flavors. The fruit is vibrant with melt in your mouth sweetness. This beauty has a lighter feel than the other wines of the trio. Very well-bred."
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Detailed Info, Previous Vintage Notes, Reviews:
Wine Spectator rating 89 points for 2002 vintage: "On the tart side, but rich in texture, offering tangy cherry, earth and exotic spice flavors, finishing on a smoky note. Best from 2006 through 2010. 300 cases made."(HS)
Van Duzer greatly increased its plantings of Dijon clone Pinot Noit in 1998 and 1999 when we grafted the vines to Chardonnay roots, now 22 years of age. Besides their individual sensory contributions, the Dijon clones from Burgundy are known to produce grapes that ripen earlier, allowing for more 'hang time' and more concentration of flavor. Jim selected 3 of the 9 Pinot Noir clones planted on the estate because of the unique attributes each brought to the wine. The Dijon Blocks Pinot Noir consists of the 777 clone that is full bodies with silky tannins, the 115 clone with red raspberry flavors, and the 113 clone with good acid balance and some floral aromas.
WINEMAKING
The grapes were heand harvested and sorted int he field in the early morning hours. The cool grapes were delivered to the winery and de-stemmed and crushed leaving approximately 40% whole berries. The must was inoculated using yeast isolates from Burgundy and allowed to heat naturally, resulting in a 4-day cold maceration and a relatively cool fermentation. The wine was aged in 50% new French oak and 50% once-used French oak barrels. After 10 months of aging the selected lots were blended and the wine returned to barrels for an additional 4 months of aging to allow the blend to marry. The wine was hand bottled, unfiltered and unfined.
