2009 Fogdog Pinot Noir

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Appellations
Sonoma Coast
Harvest Dates
September 1-29, 2009
Overview

100% estate-grown Sonoma Coast Pinot Noir from Pastorale, Quarter Moon and Ferguson Vineyards. This wine was aged 14 months in 35% new and 65% two-to-three year-old French oak barrels before bottling March 1-2, 2011.

Winemaking Data

Pinot Noir grapes were picked during early morning light to preserve sugar and acidity levels in the fruit, followed by native fermentations that took place over an average of 7 to 14 days. The grapes remained on skins for 21 to 30 days and tannin development seemed to happen naturally, requiring fewer macerations than in previous vintages.

Winemaker Notes

The 2009 Fogdog Pinot Noir is loaded with vibrant red fruit, tangerine peel, wild chanterelle mushrooms and crushed violet aromas. It has great energy, given its freshness and lively acidity, and simply bursting with red raspberry, plump red cherry and rhubarb. During the Fogdog selection process, we look for wines that boast expressive, wild fruit characteristics in addition to texture and acidity that are approachable upon release without extended bottle aging.

Vintage Notes

The season started with good rains lasting into the beginning of May. Budbreak was normal in mid-March and temperatures were moderate-to-cold throughout spring. Vines did not endure frost damage in 2009 and bloom took place between May 23 - June 8. Temperatures through August were quite normal, with cool nights and foggy days, helping the vines to mature and develop flavor, color and tannin slowly and evenly. Pinot Noir veraison took place early to mid-August and once the warmer temperatures of September arrived, ripening kicked into high gear. Pinot Noir generally has a short harvest window, but 2009 was special; the harvest continued for a slow and steady 3-4 weeks, finishing well before the mid-October rains.
The 2009 growing season was slow and cool, producing wines with impeccable balance. This was a great year for natural winemaking and minimal intervention. All wines were fermented natively and have the spice characteristics and minerality that are typical of Freestone’s cool climate.

Wine Notes (PDF)