2011 Dos Rubios Vineyard Pinot Noir

This is the second vintage release from Dos Rubios. This estate represents a new chapter for Testarossa. Not content to merely purchase grapes, the Testarossa team has literally designed the Dos Rubios property from the ground up. Director of Winemaking, Bill Brosseau worked directly with grower Kirk Williams in the design and installation of the vineyard. The name, Dos Rubios (a spanish term two red or fair haired men) represents the partnership between Testarossa owner Rob Jensen and Kirk - both are fair haired.

The property is located in the heart of the Santa Lucia Highlands appellation. Four clones (Mt. Eden, 115, 667, Pommard 4) were chosen by Bill for the seventeen acres of Pinot Noir.

The 2011 growing season in the Highlands was one of the coolest and wettest on record. Happily, most of the fall rains bypassed the SLH. The fruit was able to hang as long as necessary to achieve phenolic ripeness - flavor and acidity matched to the necessary sugar levels. The Pinot Noir blocks were picked in mid-October.

Upon arrival at the winery, the fruit was carefully hand sorted, de-stemmed and allowed an extended cold soak. A gentle gravity flow process is used throughout the winery. The whole berries went through primary fermentation in our custom open top fermenters. The free run wine was then racked into French oak of which approximately sixty percent was new. Secondary malolactic conversion occurred naturally. The wine was allowed ten months of barrel aging. Only thirteen barrels were produced.

“Dark red color. Notes of rose petal, cloves, and anise combine with bing cherry and raspberry on the nose. This spice and fruit carries onto the palate, with some additional cranberry and strawberry characters. There is an attractive touch of vanillin-oak that will continue to integrate with time. Medium acidity and tannins with some grip give the wine weight and carry the fruit to a long finish. Very food friendly - try it with grilled salmon, roast duck or lamb, and wine-based beef braises and stews. Drink now through 2018.” 
- Bill Brosseau