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2009 Jeff Gordon Sonoma Coast Pinot Noir
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2009 Jeff Gordon Sonoma Coast Pinot Noir
Wine Specs
Vintage
2009
Varietal
Pinot Noir
Appellation
Sonoma Coast
Acid
6.3 g/L
pH
3.7
Aging
9 months. 50% 3 year French Oak, 25% 2 year French Oak, 25% new French Oak
Bottling Date
July 21, 2010
Alcohol %
14.5
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The nose on our 2009 Pinot displays ripe fruit aromas of raspberry, cherry and strawberry with notes of mineral, earth and smoky oak. On the palate, there are concentrated flavors of dried cherry and ripe raspberry with a hint of dark chocolate and vanilla. It has a nice, long, fruit driven finish. 

Wine Specs
Vintage
2009
Varietal
Pinot Noir
Appellation
Sonoma Coast
Acid
6.3 g/L
pH
3.7
Aging
9 months. 50% 3 year French Oak, 25% 2 year French Oak, 25% new French Oak
Bottling Date
July 21, 2010
Alcohol %
14.5
Wine Profile
Ratings
95 points- 2012 California State Fair, 90 points- KensWineGuide.com
Awards
"Best Pinot Noir" Award- 2012 Sommelier Challenge International Wine Competition, Gold Medal- 2012 California State Fair Wine Competition, Gold Medal- 2012 Indy International Wine Competition, Silver Medal- 2013 Florida State Fair Wine Competition, Silver Medal- 2013 San Francisco Chronicle Wine Compeition, Silver Medal- 2012 Los Angeles International Wine Competition, Silver Medal- 2012 NextGen International Wine Competition, Silver Medal- 2012 American Wine Society Competition
Vineyard Notes
Cummings Vineyard- Sonoma Coast, Archer Vineyard- Sonoma Coast/Russian River
Production Notes
The 2009 Sonoma Coast Pinot Noir is composed of vineyards near the border of the Russian River AVA. With its broad range of temperatures and composition of loam soils, the Sonoma Coast AVA is perfect for Pinot Noir that is intended to have great structure paired with fruit and earth characteristics. The 2009 vintage for these vineyards was similar to the celebrated 2007 vintage. There was plenty of heat to ripen evenly, on time, and with no worries. The grapes were picked at 25.3° Brix, destemmed into small open-top tanks, and after a two day cold soak, punched down twice daily by hand in order to gain gentle extraction from the skins without harsh tannins. The vineyard lots were fermented separately, the wine was inoculated for malo-lactic fermentation and barreled down to traditional burgundian barrels. It was bottled without fining or filtration.
Winemaker Notes
Enjoy now through 2018 with proper cellaring
Food Pairing Notes
This wine would be excellent with medium-bodied dishes, such as duck comfit or pomegranate salmon.
Other Notes
125 cases produced
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