2001 began with an unusually dry winter. The spring bud break experienced a bit of frost which lowered yields, resulting in more concentrated grapes with intense varietal character. The summer growing season was ideal, with no notable heat spikes, resulting in slow, even ripening of the grapes. Overall, it was a moderate to cool year, allowing for a long hang time, which resulted in rich, balanced fruit.

  

The grapes for our Pinot Noir were destemmed, but not crushed to retain a significant portion of whole berries for fermentation. We used 90% temperature-controlled horizontal rotary fermenters and 10% punchdown tanks to gently mix the juice and skins and prevent tannic bitterness. By mimicking the traditional method of hand mixing the grapes, we achieve complete extraction of color, aroma and flavor resulting in rich, smooth, full-bodied wines. Fermentation proceeded with Barolo, Assmanshausen and BRG yeast strains to give a wide array of flavors and aromas. After 24-48 hours of cold soak, fermentation temperatures were monitored closely and not allowed to exceed 88° F.

After fermentation, the wine was barrel aged for an average of nine months in 40% new and 60% prior use French and European oak barrels. The wine completed malolactic fermentation and the barrels were racked once then topped afterwards to clarify the wine naturally and to assist in the aging process. The wine was minimally filtered.

  

Frei Brothers Reserve wines possess a fruit-forward character with intense aromas and flavors that reflect the land and the climate that created the grapes. Our 2001 Pinot Noir captures all the crushed berry, cherry and rose aromas and flavors of the Russian River Valley. The wine is smooth and medium to full-bodied, with elegant tannins framed by creamy vanilla and a hint of oak