Valley Gate Vineyards Versada Vineyard, Napa Valley Pinot Noir 2009
2009 Pinot Noir Estate Versada Vineyard Napa Valley
Pinot Noir Is The Flagship Varietal Of Southern Napa. The Cool Climate, Gentle Winds And Rolling South Facing Hills Of Jamieson Canyon Are Ideal For This Classic Grape. Our Pinot Noir Exudes Aromas Of Blueberries And Dark Cherries, As Well As The Earthy Tones So Coveted Among Connoisseurs OF This Wine.
By Jonathan H. Newman*
Valley Gate Vineyards 2009 Versada Vineyard Napa Valley Estate Pinot Noir
UNIT SIZE: 750.00 ml
VARIETAL: Pinot Noir
VINTAGE: 2009
GRAPE: Pinot Noir
COUNTRY: United States
REGION: Napa Valley
ALCOHOL CONTENT: 14.50%
POINTS: 92+
A nice well constructed, fruit forward Pinot Noir with vibrant red fruit from winemaker, David Dobson. I recently sat down with Dobson, who has an impressive background making wine for Duckhorn, Goldeneye, and Artesa. The Versada vineyard meaning long poem in Spanish is a small 25-acre parcel situated perfectly for growing. This wine was aged 17 months in French oak and 981 cases were produced. A Ruby red hue. Fruit filled aromas of cherries, pomegranate, and blueberries with touches of cola and flowers. A very pleasing sweet fruit attack, bursting with sexy fruit including cherry pie, cinnamon spice, pomegranates and raspberries. Pair this gem with scallops, ahi tuna, seared salmon, chicken francaise and pork chops.
Winemaking Notes
Varietal: Pinot Noir Estate, Versada Vineyard
Vintage: 2009
Appellation: Napa Valley
Harvest Dates: September 26 – October 2, 2009
Brix at time of harvest: 25.3
Fermentation: Cold Soak 3 Days, Fermentation 7 Days
Yeast: D 254
Alc: 14.40
PH: 3.75
TA: .55
Barrel Aged: 17 Months / Neutral French Oak
Cases Produced: 981
Release Date: June 1st, 2011
The Vintage:
Valley Gate’s Versada Vineyard experienced a dry weather pattern during the 2009-growing season following an unusually dry winter. Bud break was two weeks later than usual and temperate weather meant little to no frost damage. The crop size was average thanks to cool, dry weather in late spring, which facilitated even flowering and fruit set. A moderate-to-cool summer gave the fruit ample opportunity to ripen gradually and fully.
Winemaking:
Hand harvested, the grapes were de-stemmed without crushing. Early morning picking and cold soaking allowed the grapes to settle down prior to fermentation. Gentle punch downs were employed to maximize color and texture. Pressed-off the skins shortly after dryness, the wine was transferred to French oak barrels where it went through a secondary malo-lactic fermentation and was aged sur-lie for seventeen months to further develop its aroma and complexity.
The Vineyard:
The Versada Vineyard totals slightly more than 95 acres. Of these, 25 acres are devoted to Pinot Noir. This Pinot Noir is divided between six blocks. The oldest planted in 1994 and the youngest in 2008. Rootstock and clonal diversity exist in each block ensuring a wine that combines different taste elements, these elements when combined offer great fruit flavors along with subtle acidity. Farming practices along with the natural coolness of the area limit the amount of yield, bringing out an intense fruit flavor.
Tasting:
Valley Gate’s Versada Vineyard Pinot Noir is a darkly colored exuberant expression that shows off aromas of cherries. Multi-layered and complex fruit flavors are enhanced by spicy nuances of clove and allspice. Excellent structure gives the wine weight and a silky mouth feel while it remains very well balanced. A gentle tingle of acid keeps the fruit lively on the palate from start to finish.
By valleygatevineyards.com
David Dobson, Winemaker
Dave believes that the valleys along California’s coastline are a treasure trove of world-class vineyard sites just waiting to be discovered. The unrivaled combination of continental sun and warmth paired with cool winds that sweep off of the Pacific Ocean and San Francisco Bay produce ideal conditions for growing wine grapes. The uniqueness of Napa Valley and its potential for producing the greatest wines in the world is what motivates Dave as a winemaker.
Answering his calling as a winemaker, he began to artfully contribute to California’s winemaking industry in the early 1990s. As a winemaker at Sonoma Creek Winery, Dave was recognized for creating award winning premium and super premium wines. He was then selected by Kendall-Jackson Winery in 1995 to produce the renowned winery’s premium wines. In 2001, he was recruited by Rutherford Hill Winery where he fashioned a remarkable turnaround story by creating wines that were celebrated around the region. The winery earned its first 90+ score in more than a decade from Wine Spectator in 2004; the same year its 2001 Merlot was selected as one of the Top 100 Wines of the Year by the San Francisco Chronicle. Dave then served as the vice president of winemaking and operation for Artesa Winery followed by a tenure as winemaker at Carneros Vintners.
Dobson received a bachelor's degree in chemical engineering from Johns Hopkins University in Baltimore. He studied enology between 1986-89 within the Masters of Food Science program at UC Davis.
Dave holds a Bachelor of Science degree in chemical engineering from John Hopkins University in Baltimore. He also studied enology within the Master of Food Science program at the University of California, Davis.
*Jonathan Newman served for years as Chairman of the Pennsylvania Liquor Control Board (“PLCB”), the largest buyer of wine and spirits in the U.S., and the largest purchaser of California wines in the world. He was awarded the Guild of Sommeliers highest honor, the Distinguished Service Award in 2005. Mr. Newman's reviews have been published and quoted extensively online and in print. He travels extensively to all the major wine growing regions and evaluates many of the wines we source from smaller and boutique wineries. We interact closely with him and the result is a rejection rate of over 96% of the wines submitted.
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