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Prodigal

Steve and Mary Russell produce stellar estate and cuvee Pinot Noirs, Pinot Blanc and Chardonnay from their five acre vineyard in Santa Rita Hills, supplemented by fruit sourced from other vintners in the appellation. The quantities are miniscule, but the quality is top notch. Distribution is only in California and Florida.
Estate Pinot Gris (allocated) Estate Pinot Gris: The wine is full flavored with lots of bright acidity and minerality. These characteristics make it a perfect complement to shell fish and other seafoods, as well as lighter meats, such as chicken and veal. It has the ‘authority’ to pair well with rich white sauces and even those that are quite spicy. Best drunk at approximately 50ºF.
Estate Pinot Noir Estate Pinot Noir: Prodigal’s steeply sloping Quinta Santa Rosa Vineyard is planted exclusively to Pinot Noir. This bottling consists exclusively of clone 667 from the upper-eastern block. The grapes were harvested at daybreak, cold soaked for 5 days after de-stemming, and fermented slowly using a Burgundian yeast. The free-run and press fractions were barreled separately (all French oak: 1/3 new, 1/3 1-3 year-old, and 1/3 neutral barrels) for 21 months, blended and bottled in August 2008, after which the wine was held in the bottle for 8 months prior to this tasting. The wine is characterized by a prominent Pinot nose with black-cherry and berry flavors that are complemented by smooth tannins and a lingering finish. 181 cases were produced.
Appellation Cuvee Pinot Noir Pinot Noir Appellation Blend: This blend of wines has been made from grapes sourced from vineyards in the Sta. Rita Hills appellation, namely Quinta Santa Rosa (clones 667 and 777), Fiddlestix (clones 115 and 667), Rancho la Viña (clone 2A) and Rio Vista (clone 2A). The vineyards were harvested individually during late September through October. After de-stemming, the berries were cold soaked for 5-7 days with twice-daily mixing. Fermentations were conducted using either RC 212 or Assmanshausen yeast with temperatures maintained under 90º F. Free-run and press wines were barreled separately using one-third new French Oak, one-third 1-3 years old French Oak and one-third neutral French Oak barrels. After approximately 18 months in barrel, the final blend was bottled without fining or filtering. The wine is red-purple with an elegant blue cast. The nose is distinctively varietal but without being overly fruity. Red-fruit notes are abundant in the mouth and beautifully married with subtle tannins, which combine to produce a long, elegant finish. 292 cases produced.


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