1998 Fetzer Barrel Select Pinot Noir

ACID/pH: .61/3.58 ALCOHOL: 14.0% RESIDUAL SUGAR: 0.07% BOTTLED: 9/99 RELEASE DATE: 12/99 CASES PRODUCED: 8,000 SUGG. RETAIL (CA): $14.99

WINEMAKER NOTES
Pinot Noir is known in winemaking for its incredible transparency and finesse. No flaw can be hidden in this delicate wine, which makes it challenging and rewarding to work with. High quality Pinot Noir grapes from the cool, coastal growing regions of Santa Barbara County and the Carneros and Russian River regions of Sonoma County provide the perfectly pedigreed fruit for this exceptional wine.

Several innovative and labor-intensive techniques were used in making this wine. To begin with, customized fermentation plans are created for each grower and appellation that best accentuate the desired qualities in the fruit. 80% of the grapes were crushed and fermented traditionally in stainless steel tanks using traditional punch-down techniques to extract color and flavor from the skins. For three to four days prior to fermentation, the crushed grapes are chilled (about 45°F) to encourage full color development and a fruit-forward jammy component in the wine. Smaller portions of the blend were fermented with a portion of whole clusters in open-ended French oak barrels, or as whole berries to capture and retain the fresh fruit aromas and flavors in the wine. After pressing, the new wine was allowed to settle and was then racked twice before it was moved into French oak barrels for 10 months of aging. These labor-intensive techniques add to the true varietal fruit character and complexity that we strive to enhance in the finished wine.

The wine is a full ruby color. In the nose, aromas of tart cherry and raspberry meld with rich earthy scents and a touch of vanilla. In the mouth, the wine is smooth and velvety with bing cherry, strawberry jam, and oak-spice flavors. The solid structure of this wine will allow it to be enjoyed for the next three to five years after release.

GRAPE SOURCING
Fetzer Barrel Select Pinot Noir is traditionally sourced from three key Pinot Noir growing regions: Santa Barbara County (36%) and Sonoma County's Carneros (32%) and Russian River (32%) regions. This blend also features a large portion of grapes from the famed Bien Nacido Vineyard in Santa Barbara. All of the grapes were harvested in early October 1998, at an average 23.5° Brix.

FOOD RECOMMENDATIONS
This versatile wine will complement a wide variety of foods from grilled salmon to herbed chicken dishes to roast lamb. Its earthy qualities are great with grilled Portobella mushrooms and eggplant and other plant-based cuisine as well.

AGING
A majority of the grapes were tank fermented. About 10% of the grapes were fermented whole cluster in open-ended French oak barrels. The wine was aged 10 months in new (30%), one year-old (30%) and two-year old (40%) French oak barrels.