The Garys’ Vineyard needs no introduction.
It is undeniably and justifiably one of the most famous vineyards we deal with. That
being said, we are reluctant to rest on our - or the vineyard’s - laurels. Instead, we have
been actively experimenting with the grapes from Garys’ in hopes of finding ways to make
this wine even more compelling. One of the techniques we have settled on (vintage willing)
is to increase the amount of whole cluster fermentation in the mix. We find that the Garys’
Vineyard produces such strong fruit character that adding some additional complexity from
stem inclusion is just what the wine needs. We also employed a slightly wider combination
of yeasts (native, Barolo, Grenache, and RC212) and, due to 2006’s generous yields, we
bled off approximately 10% of the juice. The goal and effect of these actions was to take
what was given to us from the vineyard and expand and improve on it without changing the
basic character of the site.
Pinot Report Magazine just rated this wine 94 Points and, at least according to their description,
we succeeded in our efforts. Here’s what they had to say, “Medium-deep ruby color;
deep, rich, earthy black cherry aromas; deep and lush, black cherry and earthy flavors with
smoky, sweet oak; some tannin; good structure and balance; long finish. A deep and lush
Pinot with the smoky, earthy notes I expect from Garys' Vineyard. Needs time in the bottle
and in the glass.”
Production: 483 cases
Release Date: July 2008
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