2007 Pinot Noir Russian River Valley
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Alex Davis told me that the heat spikes leading up to the 2008 harvest "definitely knocked out some of the acidity and tannins in the grapes, which is too bad because up until then it was looking like a dream vintage here." As for the ageworthiness of the wines, he says that "logic dictates that they are less for aging than the 2007s or 2009s." He noted that his pinots will be bottled with about 14.5% alcohol. "That's high for me, and they might start to show that heat in four or five years. If you see any pinots from the RussianRiverValley under that number then they were treated heavily in the cellar." Davis started night-harvesting in 2008 "and we would start picking at 4:00 in the morning. Even with the heat I had grapes coming in at about 60 degrees and was able to get a natural three- or four-day cold soak, without refrigeration." He pointed out that he is also comfortable vinifying pinot noir with about one-third whole clusters, which he believes should increase aromatic complexity. As of 2007 all the PorterCreek estate wines are Demeter-certified organic, and Davis told me that the ecological association's strict guidelines didn't require a single change to his winemaking.
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Alex Davis told me that the heat spikes leading up to the 2008 harvest "definitely knocked out some of the acidity and tannins in the grapes, which is too bad because up until then it was looking like a dream vintage here." As for the ageworthiness of the wines, he says that "logic dictates that they are less for aging than the 2007s or 2009s." He noted that his pinots will be bottled with about 14.5% alcohol. "That's high for me, and they might start to show that heat in four or five years. If you see any pinots from the RussianRiverValley under that number then they were treated heavily in the cellar." Davis started night-harvesting in 2008 "and we would start picking at 4:00 in the morning. Even with the heat I had grapes coming in at about 60 degrees and was able to get a natural three- or four-day cold soak, without refrigeration." He pointed out that he is also comfortable vinifying pinot noir with about one-third whole clusters, which he believes should increase aromatic complexity. As of 2007 all the PorterCreek estate wines are Demeter-certified organic, and Davis told me that the ecological association's strict guidelines didn't require a single change to his winemaking.
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