WINEMAKER'S NOTES
First impressions are the deep ruby red color and aromas of succulent ripe red fruit and spicy oak. Drawing on the sensory variety of the four Pinot Noir clones in the Westside blend, the wine presents a mélange of pomegranate, strawberry, raspberry-rhubarb pie, Marion berry, and graham cracker crust to the palate. The Dijon clones and oak barrels contribute spices, star anise, toasted coconut and cardamom to the flavor mix. There is some grip to the tannin but it softens with a short time in the glass, or an additional six to eight months in the cellar. A blackberry flavor persists through a long lasting finish.

THE VINEYARDS
In 2001, Van Duzer planted Pinot Noir vines in the bowl-shaped 15-acre depression on the steep western face of our estate vineyard. Five Pinot Noir clones—Wädensvil, Pommard, and Dijon clones 667, 777 and 113—were selected for the unique Westside bowl microclimate. The Westside Bowl receives extra sunlight thanks to its orientation and 200 more degree days than the rest of the vineyards. The cooling air that flows through the Van Duzer Corridor offsets the heat accumulated in the bowl, a climatic dynamic that intensifies flavors in a uniquely characteristic way.

WINEMAKING
Grapes are hand harvested in the early-morning cool, screened for quality, and delivered to the winery where they undergo destemming and cold-maceration prior to fermentation. The gentle process facilitates maximum color extraction and soft tannins. Following fermentation, the wine was aged 10 months in 50% new oak barrels from the Vosge forest and 50% once-filled barrels. After tasting from the barrel, our winemaker selected lots that complemented one another and together represented the singular Westside character. The wine was then blended and returned to barrels for an additional five months of aging. Only 300 cases were bottled.