The 2005 growing season extended to a late harvest. As typical at Wildcat, yields were low, about two tons per acre, resulting in the intense concentrated flavor described above. The grapes were hand harvested in two days, gently destemmed into open-top fermenters, and the cap (the “crust” of skins and pulp that form on the top of the juice) was managed with a combination of punchdowns and pumpovers to maximize positive extraction. The wine was then aged for ten months in French oak barrels (30% new) and bottled on August 17, 2006.
If you usually go to Oregon or Burgundy, France for your Pinot, I encourage you to try this wine. Whether it is the fog-shrouded mountain location, the Pommard and Dijon 667 clonal selections, or winemaker MacRostie’s magic touch, this wine is truly spectacular. And if you have found yourself shying away from Pinot Noir, thinking it a delicate wine, you will be impressed by the assertive fruit, tannins, and powerful structure in this wine.
And hey, you never know. One day you may find yourself at a party, like the Miles character in Sideways, telling fellow guests about your passion for Sonoma Coast Pinot.
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