The 2007 Hallberg Pinot Noir shows a deep, dark ruby color with medium plus intensity in appearance. The developing nose has medium plus intensity and shows notes of juicy red fruits like raspberry, cherry, plum and pomegranate. Earthy notes of roasted beets and black tea, along with cinnamon and clove from the French oak, add layers of complexity. The palate confirms the nose with medium acidity and body and ripe, fine-grained tannins. The Hallberg Pinot Noir pairs beautifully with grilled dry rub ribeye.
| Vintage: | 2007 |
| Wine Type: | Red Wine |
| Varietal: | Pinot Noir |
| Appellation: | Russian River Valley |
| PH: | 3.43 |
| Bottling Date: | December 10, 2008 |
| Alcohol %: | 14.2% |
The 100-acre Hallberg Vineyard is named for previous owners Don and Marcia Hallberg and today owned by a small group of investors headed by Brice Jones, formerly of Sonoma Cutrer. The vineyard is meticulously farmed by owner, Kirk Lokka, also a veteran of Sonoma Cutrer, and the commitment to quality coupled with the site’s exceptional soils give this property boundless potential.
2007 was another example of our region’s remarkable consistency. The short rainy season with less than usual amounts of rain, coupled with the warm spring temperatures led to an early bud break. Subtle spring heat spikes and wind conditions contributed to a relatively light crop which in turn resulted in smaller berries showing very intense flavor and great color. Once bud break occurred, our weather steadied, making for near perfect ripening conditions which lasted all the way through harvest. It certainly appears that the 2007 vintage from the Russian River Valley will turn out to be one of significant depth and concentration. The selected clones grown in different microclimates and soils at Hallberg Vineyard were hand picked at approximately 24.5 degrees brix during the cool night. The fruit was hand sorted, de-stemmed and moved to fermenters uncrushed for a 5-day cold soak. Then the grapes were inoculated with Assmanshausen yeast for primary fermentation with regular punch-downs. The wine underwent malolactic fermentation and matured in new (55%) and a combination of 1 and 2 year old French oak barrels for 12 months before bottling.
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