1998 Fetzer Reserve Pinot Noir
BIEN NACIDO VINEYARD - SANTA BARBARA COUNTY

ACID/pH: .65/3.40 ALCOHOL: 14% RESIDUAL SUGAR: 0.07% BOTTLED: 10/99 RELEASE DATE: 2/00 CASES PRODUCED: 1,000 SUGG. RETAIL (CA): $28.00

WINEMAKER NOTES
California's Central Coast region has developed a reputation for producing Pinot Noir of excellent quality, particularly from the highly regarded Bien Nacido Vineyard east of Santa Maria. Many consider this vineyard's outstanding fruit to be the most "Burgundian" in California. This distinctive wine, the seventh vintage from this vineyard, confirms and enhances that reputation. This Pinot Noir was entirely fermented in open-top French oak barrels. About 20% of the fruit was placed in the barrels as whole clusters. The remaining grapes were crushed into the barrels on top of the whole berries. The cap was punched down by hand three times each day during the quick, warm fermentation. After pressing, the new wine was racked into a combination of new and one-year-old French oak barrels, including those barrels that the wine was fermented in. True to its Central Coast roots, this is a spicy, intense wine with rich, dark color. Classic cherry and tomato fruit is complemented by tantalizing freshly crushed black pepper, cedar, leather, and tobacco. Vanilla and light toast complexities are contributed by the barrel aging. Soft tannins and excellent balance make this velvety wine appealing now, but its full-body and color offer great promise for development with 5-7 years of bottle aging.

GRAPE SOURCING
100% Pinot Noir from the famed Bien Nacido Vineyard in Santa Barbara County. Fetzer purchases fruit from four blocks (G, Q, N, and H), where rows are allocated to the winery. In any vintage, the winery receives only the fruit that is produced on these rows. This is somewhat unusual, as many growers sell their grapes by the ton - not the block. The grapes were harvested on September 28-29, 1998, at an average sugar of 24° Brix.

FOOD RECOMMENDATIONS
This full-flavored Pinot Noir is an ideal choice to serve with fine cuts of beef. Its delicious fruit will also complement herb-roasted poultry, grilled salmon, roast pork and game. This is also a perfect companion for many savory dishes.

AGING
All of the grapes were fermented in open-top, one-year-old French oak barrels, then aged 12 months in new and one-year-old Francois Freres French oak barrels. About 70% of the barrels were new, and the remainder was once-filled barrels previously used to age Chardonnay.