2009 Savoy Vineyard Pinot Noir
 
 
This is Chronicle's first release from the famed Savoy vineyard, located off Hwy 128 northwest of Philo. Savoy is one of the most recognizable names in the Anderson Valley, if not in Pinot Noir from California. The vineyard consists of several blocks planted in 1991 to a variety of Pinot Noir clones, all farmed primarily using organic methods.  Although it is situated in the cooler end of the Anderson Valley, the site is warmer than most of its neighbors. Savoy presents with cherry and strawberry aromatics and a whiff of game.  It follows with dark cherry and plum flavors that fan out on the palate through a long and intense finish. -88 cases 
 
 
 
 
APPELLATION Anderson Valley
 
WINEMAKING James MacPhail
 
VINEYARD BLOCKS Block 13 – Martini 15 & CLONES Block 5 - Pommard
Block 17 - 777
 
FERMENTATION 100% native, 5-day cold soak in small open top fermenter,
punched down 2-3 times per day
 
BARREL AGING Only free run juice goes direct to barrel, aged 10 months in
French Oak (35% new) from François Frères, Damy, Remond and Cadus, aged on malolactic lees with minimal racking prior to bottling
 
BOTTLED 88 cases on February 23, 2011
 
ALCOHOL 13.9%
 
 
This is my first release from this famed vineyard site, located off Hwy 128 northwest of Philo. Savoy Vineyard is one of the most recognizable names in the Anderson Valley, if not in Pinot Noir from California. Savoy consists of several blocks planted in 1991 to a variety of Pinot Noir clones, all farmed primarily using organic methods. The vineyard lies at the base of the hills and comprises the last knolls as well as the gently sloping terraces below them which lead eventually to the Navarro River which flows through part of the Anderson Valley. The vineyard is protected on two sides, one by the aforementioned hills and on the Southeast by a little rise which leads into Philo. The result is that the vineyard, although situated in the cooler end of the Anderson Valley, is warmer than most of its neighbors. As a vintage, 2009 was an unqualified success. It was a year where we achieved physiological ripeness in Anderson Valley at lower brix and lower potential alcohols. This was the result of a moderate spring and summer, punctuated by a few stretches near harvest when temperatures hovered in the 90's.