" We don't sell the wine without touching the vine "
Van Ruiten Pinot Noir Steamboat Vineyard 2010
No longer available.
| Country: | United States |
| Regions: | California California (Lodi) |
| Winery: | Van Ruiten Vineyards |
| Grape Type: | Pinot Noir |
| Vintage: | 2010 |
| Bottle Size: | 750 ml |
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- Blend of clones 115, 777 and 667 on 101-14 and 3309 rootstalks
- Hand harvested, cold fruit from night picks during the month of September 2013
- Yield about 2 tons per acre between 23.8 and 24.5 ° Brix
- Destemmed with nearly 100 % whole berries remaining
- Fermented in small open top tanks
- 4 day cold soak, average 14 day fermentation, peak temperature 83°
- Hand punched down several times daily as needed
- Pressed off just dry, tank settled then racked to barrels
- Aged in small French oak barrels for 18 months
- Once the fresh wine is transferred from the press pan, all moving of the wine is done with inert gas pressure.
When handling the wine, care is taken at all opportunities to avoid shear.
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Aromas of cherry and raspberry fold into layers of rhubarb, clove, and pipe tobacco. The lengthy, mineral-driven palate showcases the captivating elegance of Pinot Noir.
Upon arrival, the grapes were immediately de-stemmed into open-top fermenters. Following a seven-day cold soak, the wine started fermenting slowly at a cool temperature. To manage extraction, we utilized one to two punch-downs and one pump-over per day, with two rack- and-returns at the beginning and middle of fermentation. Following two days of seling, the wine was racked to barrel and aged for 18 months in 5% new French oak and 6 months in tank prior to being bottled.
Product Description
The Van Ruiten Pinot Noir Steamboat Vineyard possesses wonderful notes of boysenberries, blueberries, raspberries, damp forest and spring flowers. With medium-bodied richness and complex aromatics, it seems more evolved. It reflects the excellence of the 2010 vintage. Give 1-2 years of additional bottle age and drink it through 2018.
Vineyard: Steamboat Vineyard
Composition: Winemakers Privledge
Harvest Date: September 12th, 2010
Sugar: 26.0- Brix
Total Acid: 0.59 g/100 mL
pH: 3.60
Residual Sugar: 0.29 g/100mL Dry
Alcohol: 13.5%
Fermentation: 10 days on skins in Roto-Fermentor
Aging: 12 Months in French Oak Barrels
Bottling Date: February 3rd, 2012
Release Date: Spring 2012
Production: 1200 Cases
Winery: Van Ruiten Vineyards
The Van Ruiten Winery Estate
Mid-way between the Sierra Foothills and San Francisco Bay Delta, vineyards such as those owned by the Van Ruiten Family profit from the ideal delta influenced climate (cool afternoon breeze) that produce ripe full-flavored Zinfandels. Before settlement, the San Joaquin Valley was often an inland sea after winter rains and spring snow melt. The resulting flood drainage and soil deposits surrounding Lodi left a rich soil that drains easily, producing one-of-a-kind harvests.
For 50 years, the grapes grown in the Van Ruiten vineyards were harvested and shipped to other wineries every summer. The family wanted to branch out into winemaking, and in 1999 the first varieties of the Van Ruiten wines went into production. Among the most memorable and lasting first wines was a Cabernet Sauvignon/Shiraz blend that remains one of the families most popular today, along with the famous Old Vine Zinfandel, and the exceptional Chardonnay.
In 2000, less than a year after kicking off its first season of winemaking, the Van Ruiten family opened a state-of-the-art winery among their vineyards along Highway 12. The following year saw an addition of a tasting room, which allowed thirsty travelers to sample the winery's growing list of award winning wines. Soon a growing number of local boutique wineries were knocking at the door, seeking custom crush and winemaking services.
World class wine collectors, as well as leading vintners, entrepreneurs, consumers and wine lovers have quickly discovered the distinctiveness and quality available through the old family vineyards in Lodi. They now look for the Lodi and specifically the Van Ruiten Family name when patronizing exclusive establishments presenting the best wines for the world to their customers.
Three generations of the Van Ruiten family now work together tending the vineyards, managing the winery and bringing the finest wines to market. The Van Ruitens believe that hard work and an uncompromising commitment to excellence are the cornerstones of success today, and for their sixteen grandchildren and the generations to come.
The Vineyard
The Van Ruiten Family has been growing grapes in the Lodi area for more than 50 years. What started out as a table grape community slowly transitioned into the growing of wine grapes in the early 1900’s. Among the flourishing vines was the legendary Lodi Zinfandel. John’s first acres of Zinfandel still remain as part of the estate today. These Zinfandel vines are among the oldest, most historic and shyest bearing vines. Our newest addition in 2007 was the planting of our 40 acre Primitivo vineyard. This red varietal, also known as Zingarello, is genetically related to California’s Zinfandel. It originated and is still mainly grown in Southern Italy, but it is starting to make its way around the world.
Throughout the last five decades the farming practices have changed with the introduction of new technology and eco-friendly farming techniques. In an effort to move in the direction of Sustainable Farming Practices we erected nesting boxes for owls throughout our vineyards. The owls that reside in these boxes help keep the rodent population down without the use of poisons in the soil. Over the course of the last few years, thanks to the owls, the rodent population is under control without the use of pesticides. Though farming practices have changed, the motto has stayed the same. The family has prided itself in the uncompromising commitment to producing top quality grapes and passing knowledge down from generation to generation, while sharing newly learned growing practices.
After five decades the family farms an estimated 1000 acres of wine grapes, with only their best fruit destined to carry the family name. All of the fruit that enters the winery for Van Ruiten Vineyards has been picked by hand at its perfect ripeness and gently pressed to preserve the delicacy and purity of the fruits rich flavors. Three generations of the Van Ruiten family now work together tending the vineyards, managing the winery and envisioning a future for their ever growing cellar and tasting room.
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2012 is our 13th harvest from this site and these rows. We continue to be impressed with the chameleon nature of this vineyard, in cool years and hot, in heat spikes and cool springs: it provides us with surprises and opportunities at every harvest. While the themes of deep black fruits and pliant structure always surface, the nuance of this vineyard and its care (thank you, Dick Boushey) make it some of the most satisfying fruit we work with every harvest.
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Siegel Special Reserva Sauvignon Blanc Leyda is made from 100 percent Sauvignon Blanc
The Special Reserve wines represent the union of tradition and innovation in two generations. The grapes are sourced through careful selection of their best vineyards in the cool coastal Leyda Valley region. Siegel Special Reserve Sauvignon Blanc offers a pale yellow color with green hues and reveals intense and complex aromas of grapefruit and pear accented by mineral notes. The palate is balanced and juicy with a vibrant acidity and a soft, lingering finish.
Viña Siegel is a family operated winery with a well-established tradition and long history. For generations we have been dedicated to the art of crafting wines with strong identities.
Our Special Reserve wines represent the union of tradition and innovation in two generations. The grapes are sourced through careful selection of our best vineyards in the cool coastal Leyda Valley region. Siegel Special Reserve Sauvignon Blanc has a pale yellow color with green hues with an intense and complex aroma of grapefruit and pear accented by mineral notes. The palate is balanced and juicy with a vibrant acidity and a soft, lingering finish.
The grapes are harvested very early in the morning to maintain freshness, the alcoholic fermentation occurs at 14-15°C. When the alcoholic fermentation finishes, one part of the wine is kept on a pump-over programme. Once the wine has been blended it is clarified, then undergoes cold stabilization and then later filtered through soil. On the bottling line it is filtered again through a sterile sheet and a membrane to ensure that it is micro-biologically stable.
Serve with shellfish, fish and sushi.
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