The Cliff Notes: In glass the wine is deep and translucent red. It’s very dark and nicely demure on the nose yielding blood orange and iron. In the mouth it is weighty cherry and dry baker’s chocolate followed by blackberry, blueberry and earthy beet root. The rich, round and brooding structure holds power through the finish and drives your purple tongue on home.
The Story: Shea lived up to its billing as the booming bass note out of the cellar in 2005. In spite of near physiological ripeness close to picking, it was important to wait until after the first spell of rain to harvest. Basically, because of stress, carbohydrates had transmigrated out of the berries back into the vines. By waiting, the vines were able to flush those carbohydrates, along with huge flavor, back into the grapes. I don’t own much of that real estate, but I think they call it patience. Sometimes it’s important to sit on your hands.
Cases Produced: 98
The Building of: Small-lot wild yeast fermentations, 100% barrel aged for 18 months in French oak barrels (four once-filled). Bottled unfined and unfiltered in April 2007.
Ageability:Taste it, but I’d probably decant to get it air within its first 3 years. Well cellared, you should anticipate additional complexity during its first 10 years with a potential 12- to 20-year drinking horizon.
Alcohol: 13.75%
pH: 3.67
Vineyards: In 2005 these four barrels represented the best of the best from our block at Shea Vineyards. Ours is a three-acre, mid-slope east block of eight-year-old Dijon clone 777 Pinot noir, which yielded under two tons per acre. The site is warm and early, delivering fruit of optimal ripeness and opulence in bottle.
Available for purchase Nov. 10th. Supplies are limited. To download our PDF order form, Click Here.
