2006 Pinot Noir - Santa Rita Hills

Overview
Our 2006 Pinot Noir hails exclusively from Fiddlestix Vineyard in Santa Barbara County's Santa Rita Hills, which is fast becoming one of the world's most celebrated Pinot Noir regions. Here, the rare west-to-east orientation of the valley combines with coastal proximity to forge an unparalleled Pinot Noir climate, with reliable morning fog and consistent Pacific breezes that orchestrate optimal ripening.

Vineyard
Fiddlestix Vineyard resides in the heart of the Santa Rita Hills at mile marker 7.28 along Santa Rosa Road. The well-drained soil is composed of Gazos and Botella clay loam mixed with chirt and Monterey shale. Under the direction of winegrower Kathy Joseph, Fiddlestix Vineyard is guided by cutting-edge viticulture, with close vine spacing, premium clonal selections and hands-on attention to detail. The result is a pure and terroir-driven expression of the Pinot Noir grape, with intense fruit, firm acidity and exquisite structure. We selected five separate clones at Fiddlestix Vineyard in 2006 for the achievement of dimension and complexity.

Winemaking
The individual clone blocks were separately hand picked after an unusually long growing season. The must was cold soaked for four days, followed by fermentation in small 1.5-ton bins. The cap was punched down manually three times daily during fermentation for enhanced color and extraction. After gentle pressing, the wine was returned to tank for two days of settling, then racked to French oak barrels for aging. Medium-toast Allier and Tronçais barrels were selected for their harmonious contribution to the Ortman style of Pinot Noir.

Tasting Notes
Our 2006 Pinot Noir offers a delicate bouquet of blackberry, black tea and truffle with mineral accents. The palate is bright and broad, with high-toned flavors of cherry, plum, spice and creamy cola. The finish is fresh and vibrant with subtle hints of pomegranate. This classically elegant Pinot Noir is made for enjoying with food. Recommended pairings include poached salmon in butter sauce, mango pork tenderloin, coq au vin, and creamy pastas.