2001 Pinot Noir

Adam Lee has a set of very ripe 2001 pinots, many of them carrying alcohol in the 15% range. Lee tries to use one-third natural yeasts but also takes advantage of several cultured strains he feels are a good match with the character of each site. One of the keys to winemaking here is the numerous small-lot fermentations ("down to 35-gallon trash cans but normally in half-ton bins," according to Lee, who believes that he gets more aromatic wines by fermenting this way because the must doesn't get as hot in smaller receptacles). Like a couple of his colleagues, Lee noted that the Sonoma Coast fruit in 2001 did not get as thoroughly ripe as fruit from some of his other sites as crop levels at the coast tended to be higher. The '01s are characterized by considerable body and very ripe, sexy aromas of black raspberry, chocolate, earth and game.