J Vineyards Does It Again. Lovely Wines

2009 J PINOT NOIR, RUSSIAN RIVER VALLEY

Download Complete Notes PDF (324 KB)

2011 Holiday test 1

THE VINEYARDS

Fruit for our 2009 Russian River Valley Pinot Noir was harvested from three of our estate vineyards—Nicole’s, Robert Thomas, and Nonny’s— as well as grapes from selected growers within the Russian River Valley appellation. Our blending from multiple vineyards within this cool region is highlighted by the diversity of planted grape clones (Dijon 113, 115, 777, 667 and Rochioli 2A) and the soils (Goldridge, Zamora, Cortina, Arbuckle). This wine is truly an expression of the Russian River Valley.

PROCESSING

The fruit was harvested at night, providing a natural cooling to preserve freshness before delivery to the winery. The grapes were hand-sorted before de-stemming and placed into open- and closed-top fermenters. The must was cold soaked 3-10 days before going through a natural, extended fermentation. Nearing completion of fermentation, the wine is drained from the tank by gravity into 100% Burgundian oak barrels where malolactic fermentation takes place. This process allows us to craft an elegantly balanced wine that exhibits a layered complexity of flavors and aromas.

AGING

The wine was aged for 14 months in French oak barrels (30% new). Each lot was meticulously evaluated for blending. Once the final blends were created, the wine was returned to the barrel to allow a gentle integration. After bottling, the wine “rests” for another nine months.

TASTING NOTES

The 2009 J Vineyards Pinot Noir is a lush ruby-red wine that vibrantly showcases its cool-climate Russian River Valley pedigree. Aromas of rich chocolate and wild blackberry fill the glass. The wine delivers flavors of caramel, cinnamon and black spice. Traditional Pinot Noir fruit flavors of cherry and strawberry are also integrated in a subtle oak structure. Our Russian River Valley Pinot Noir pairs with many earthy foods, such as grilled Portobello mushrooms, smoked country ham, or savory duck confit braised in this wine.

APPELLATION:Russian River Valley

HARVEST DATE:September 4 – October 2, 2009

WINE ALCOHOL:14.3% by volume

WINE ACID:5.5 grams per liter

WINE pH:3.70

RESIDUAL SUGAR:0.25%

PRODUCTION:12,000 cases

BOTTLING DATE:February 11 – 18, 2011


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2009 J CHARDONNAY, RUSSIAN RIVER VALLEY

Download Complete Notes PDF (760 KB)

THE VINEYARDS

The grapes for our 2009 Russian River Valley Chardonnay were harvested from several J Estate Vineyards, including Nonny’s and River Road. We also source from a handful of select growers in the region who farm grapes exclusively for J Vineyards & Winery.

PROCESSING

Whole grape clusters were hand-harvested between 23 and 24 brix, and then pressed gently in our Coquard press to minimize the extraction of harsh components that are sometimes imparted from the grape skins. Free-run juice and press extractions were fermented separately using a combination of indigenous and unique custom yeast strains from Burgundy. A long, slow fermentation allowed the wine to develop slowly, maximizing the cool-climate expression of the Russian River Valley. Careful blending from more than 20 lots resulted in an elegantly beautiful Chardonnay that is both powerful and refined.

AGING

We went to great lengths to find just the right French oak cooper, selecting barrels made from two specific sites in France—the forests of Vosges and Limousin. The wine was aged in a mix of new (35%) and older oak barrels. A slow, six-month malolactic fermentation was undertaken, resulting in a wine with a distinctive creamy character. Nearly a year of rest after bottling created a fully integrated wine that honors the winemaking traditions of both Burgundy and the Russian River Valley.

TASTING NOTES

The 2009 J Vineyards Russian River Valley Chardonnay is a combination of old world minimalism and new world verve. Notes of Meyer lemon, peach, vanilla, toasted almond, and honey delight the nose and mouth. The weighty, seamless palate has a creamy texture reminiscent of crème brûlée. A long, luxurious finish exhibits hints of caramel, nutmeg, and cinnamon.

APPELLATION:Russian River Valley

HARVEST DATE:September 24 – October 3, 2009

WINE ALCOHOL:14.3% by volume

WINE ACID:6.5 grams per liter

WINE pH:3.47

RESIDUAL SUGAR:0.45%

PRODUCTION:8,000 cases

BOTTLING DATE:August 23-28, 2010

RELEASE DATE:December 2011

Copyright 2012 By Punchin International. All Rights Reserved.

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