2006 PINOT NOIR BIEN
NACIDO
Santa Maria Valley
I'd like to think our work could progress in a straight line,
but there always is a bit of trial and error in crafting wine.
You tack in one direction to achieve something only to find that
you've gone too far, so you take a new sighting and cast off in
a slightly different direction, hoping to achieve your goals.
Perfection is never attained, but you strive to get closer to
your aim.
In the old days of California wine, we grew big unruly bush vines
that produced fruit that ripened unevenly. To deal with the uneven
ripeness, we picked the grapes after the least ripe ones were
ready. As viticulture progressed, we began growing the vines in
vertical trellises that allowed all of the fruit to get the same
amount of sun exposure, which evened up the ripening. Later, further
refinements like shoot-thinning, lateral removal, and green thinning
contributed to more even maturation. These techniques have allowed
us to pick physiologically ripe grapes at lower sugar levels,
and the Bien Nacido pinot is an example of what we can achieve.
At lower sugar levels, we find these wines have more floral and
spicy nuances. They are simply more aromatic. That powerful sweet/smooth
textural sensation of wine at high alcohol levels is gone, and
some will miss it. For me, however, these new wines of ours are
fresher and livelier, making them a joy to drink and a pleasure
to have with a fine meal. This is our 16th Bien Nacido pinot noir
from our little section on the east side of Q Block, and I think
it is our finest.