Our 2010 Pinot Noir comes from three prestigious
Sonoma County appellations where morning fog
is slow to lift and evenings are quickly cooled by
the Pacific Oceanprecisely the growing conditions favored by this grape variety. Fruit from the Carneros region (54%) gives focus, balance, structure, purity, and notes of red cherry and dried flowers, vineyards from the Sonoma Coast appellation (24%) bring depth, acidity and concentration with raspberry and cranberry fruit,
while the Russian River Valley (22%) offers concentration, richness, texture, generosity and spice highlighted by plum and black cherry fruit.
A cool spring led to late bud break in the vineyards this vintage. A cool to moderately warm growing season with some short heat spikes brought the fruit to optimal ripeness. The result was full flavor development. We harvested the grapes for this
2010 Pinot Noir by hand, starting in the morning of September 25 and ending October 15. The Brix at harvest ranged from 24.1 to 26.7 degrees, absolutely perfect for making a Pinot Noir with the structure and weight we desire.
To capture fresh fruit flavors, we de-stemmed the grapes for our Simi 2010 Pinot Noir before fermenting 100% of it in stainless steel fermenters. All of the wine then underwent a secondary, malolactic fermentation before being aged for 10 months in small, 100% French oak barrels.
A luscious, ruby hue with a bright edge, our 2010 Sonoma County Pinot Noir offers aromas of raspberry, cherry, cranberry, gingerbread, sage, violets, and light toast
followed by bright and focused red fruit notes of cherry and cranberry, along with
gently lifted hints of flora and ginger. The wine is nicely structured, with firm and
balanced acidity. The finish of raspberry, along with creamy, toasty oak, lingers. This
wine is marvelous when paired with fried chicken, mushroom risotto, barbecued salmonor something as simple as goat cheese. Winemaking Team: Steve Reeder,
Susan Lueker, Megan Schofield
Appellation: Sonoma County
Varietal Composition: 100% Pinot Noir
Fermentation: 100% stainless steel
Aging: 10 months in French oak
Coopers: François Frères, Dargaud & Jaegle, Remond, Mercurey, and Damy
Total Acidity: 5.8 g/L
Bottling Date: September 7, 2011
Release Date: March, 2012
Cases Produced: 19,548