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> 2004 Weir Vineyard Pinot Noir
2004 Weir Vineyard Pinot Noir
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Winemaker's Notes
Aromas of ripe Bing cherries, sweet herbs, rose water, earth and minerals dominate the bouquet entirely in this vintage. The concentrated flavors of wild berries, cola, minerals and spice are complemented by the rich grape tannin and linger in the finish. As this vineyard matures it is finally showing the true expression of its unique terroir.
Winemaker Bob Cabral
Awards and Reviews
2004 Weir Vineyard Pinot Noir
Good deep red-ruby. Captivating aromas of cherry, rose petal, cardamom and forest floor. Precise, spicy and fruit-driven, with a generous, fine-grained texture. Shows a strong wild berry character, along with a cola element. This has a lovely sugar/acid balance. With aeration, this wine showed the strongest minerality of any of these 2004s to this point. Finishes with dusty tannins.
Stephen Tanzer's International Wine Cellar, May/June 2006 - 91 Points
2003 Weir Vineyard Pinot Noir
The dark ruby/plum-colored, medium-bodied, complex, expressive 2003 Pinot Noir Weir Vineyard offers up beautiful notes of raspberries, forest floor, underbrush, spring flowers, cherries, plums, and cola. Enjoy it over the next 7-8 years.
The Wine Advocate, March 2005 - 90-92 Points
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Detailed Wine Information
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| Special Designation: | Weir Vineyard |
| Vineyard Notes: | Weir Vineyard is located near Yorkville in Mendocino County. Seven acres are planted on a south-facing slope of a steep old sheep ranch. The altitude is just under 1,000 feet, and the climate is classic warm days and cool nights. Weir Vineyard is planted with two primary clones: Romanee-Conti and Wadenswil 2-A. The vines are cane pruned with vertical shoot positioning, and plant density of 1,000 vines per acre. |
| Vintage Notes: | For this wine, Bob selected hand-made French oak barrels, with medium-plus toast. The wine was aged for 16 months in Francois Freres oak barrels, 62% new oak, 38% one-year-old.
14.5% Alcohol, 0.62g/100ml TA, 3.55 pH
Released Fall 2006
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| Year: | 2004 |
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