Evesham Wood Pinot Noir "Cuvee J" 07
Evesham Wood Pinot Noir "Cuvee J" 07 - Russ Raney's top Pinot noir each year, this wine is created with two main sources of inspiration and advice: two of Burgundy's top small producers: the legendary Henri Jayer (Vosne-Romanee), and Michel Niellon (Chassagne-Montrachet). Released November, 2009.
Russ makes very little of this wine, his best, and its subtle complexity and evocative scent and flavors improve for 8-12 years with cellaring. Call to order.
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Previous Vintage tasting notes
2006 Vintage Tasting Notes
Winemaker's notes: "Our 2006 Cuvee J barrel-selection was sourced exclusively from Le Puits Sec, with the fruit coming 100% from the older Pommard section of the vineyard. It displays our estate vineyard’s typical flavor profile, yet with slightly darker fruit tones and more viscosity (thus somewhat longer finish) than its counterpart Le Puits Sec bottling, and with toastier notes from the higher dose of new French oak (ca. 50%). Harvested @ 24.4° Brix on Sept. 28, Alc. 14.5%. Aging rPuits Sec - no fining or filtrration. 171 cases bottled on May 7."
Winemaker's notes: "Our 2006 Cuvee J barrel-selection was sourced exclusively from Le Puits Sec, with the fruit coming 100% from the older Pommard section of the vineyard. It displays our estate vineyard’s typical flavor profile, yet with slightly darker fruit tones and more viscosity (thus somewhat longer finish) than its counterpart Le Puits Sec bottling, and with toastier notes from the higher dose of new French oak (ca. 50%). Harvested @ 24.4° Brix on Sept. 28, Alc. 14.5%. No fining or filtrration. 171 cases bottled on May 7."
2003 Vintage Tasting Notes
The 2003 Cuvee J is of medium color, with aromas evocative of a piney wood, and with an undercurrent of raspberry and red currant. The wine has a viscosity and texture in the mouth that is unexpected, given the medium color, and the sweet fruit flavors are enhanced by layers of everchanging hints of the flavors of smoked meats, basalt, black fruit, minerals, and pine. While open and inviting now, this wine would benefit from 4-6 years of cellaring, and would continue to be interesting and pleasing for 10-12 years.
