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Tasting Notes • 2006 Alpenglow

Harvest Date:	September 15 , 2006
Sugar Level:	23.4º Brix
Total Acidity:	0.64 g/100ml
Vineyard Source:	Pinot Noir block, Oak Knoll District of Napa Valley
Fermentation:	Three weeks at 59ºF average temperature.
Malo-lactic:	None
Barrel Aging:	None
Bottled:	November 2005. 214 cases.
Alcohol:	13.3% by volume. Residual sugar 1.3%

This fruit is from our old vine pinot noir planted in 1973.  The fruit was selected from vines with lower color from throughout the vineyard.  After pressing and chilling to 45ºF the juice was racked and inoculated with Steinberger yeast.  Fermentation took place over a three-week period at controlled temperatures between 54ºF and 61ºF.  We stopped the fermentation by adding SO2 and chilling to 30ºF, leaving a residual sugar of 1.3%.

Alpenglow was filtered on Oct 27 and bottled on Nov 10, 2005. 

The light salmon-pink color of this wine evokes memories of the last blush of color on the high alpine snowfields known as alpenglow.  The slight sweetness is balanced by the crisp acidity making this wine a delightful accompaniment with fruit, light cheeses, crab, or other mild treats.  It goes especially well with a coconut  breaded shrimp appetizer.