Wine Last Sold on: September 4, 2012
Clos du Bois
2007 Sonoma Reserve Pinot Noir
|Region:||California: Sonoma Coast|
SUPERIOR WINE ALERT:
Today’s wine is the perfect summertime Rose, and the best we have sampled all year, handily earning it this special alert. Remember the 2007 vintage earned a decade-beating 96 Points from Robert Parker, Jr.
SUPER QPR ALERT:
At today’s special Wine Spies price, this wine delivers tremendous value - and a drinking experience that exceeds expectations, easily earning it this special QPR (Quality to Price Ratio) Alert.
Mission Codename: Annapolis
- Agent Red
- Return to Clos du Bois, a Wine Spies Operative favorite, and secure a Sonoma Reserve wine for our discerning Operatives around the world
- Mission Status
- Erik Olsen
- Final Assessment (formerly our Conclusion)
- Highly recommended, today’s wine really took out tasting panel by surprise! Loaded with flavor and deeply aromatic, this delicious, elegant-feeling wine really delivers a complete package. Clos du Bois’s 2007 Sonoma Reserve Pinot Noir is sourced from the winery’s finest vineyard sources, including the winery’s prized Campbell Ranch vineyard in Annapolis. Enjoy this wine all on its own, or pair it with your favorite chicken or pork dish for a divine delight. This is the final call for this remarkable vintage and we encourage you to stock up.
Dark ruby red at the heart of the wine, gradually becoming pink at the very edging. After spinning this pretty wine, tall, skinny legs run swiftly down the glass wall.
Lush and warm, with spiced cherry candy, blackberry, crushed red flower petals, bramble and cedar. As the wine breathes, it opens to reveal additional aromas of cassis, wild strawberry, flint and a hint of leather.
Soft and velvety on entry, the wine soon takes on a more plush, crushed velvet feel. Fine-grained tannins and a balanced acidity support the fruit well into the finish.
Dark and rich, with black cherry juice and smoky blackberry that lead to leather, dark plum, dark dried cranberry, cedar, subtle savory dried herbs, dried rose petals, dried leaves and slate mineral.
Extra long and packed with dark fruit flavors that very gradually yield to earthy flavors. After these flavors dwindle, a soft dryness persists, with slate, earthy dried leaves and subtle spice.
What the Winery Says
- Grape Source
- This wine is comprised of 100% Pinot Noir fruit sourced from premier Sonoma Coast vineyards, with the majority of fruit sourced from the Campbell Ranch Vineyard in Annapolis. Set on 26 coastal acres at an elevation of 700 feet, Campbell Ranch is a special place to cultivate cool-climate Pinot Noir. The grapes were harvested between September 5 and October 5, 2007, at an average of 25° Brix.
- Low rainfall and moderate temperatures in the spring led to an earlier than usual bud break in 2007. Lovely, temperate summer months followed, creating an extended blooming period and growing season that encouraged full development of ﬂ avor and color concentration in the fruit. Harvest began in mid-August with near perfect conditions. A smaller than average crop size combined with moderate temperatures yielded wines of exceptional varietal character, richness and approachable structure.
- Yields from the rugged and cool Sonoma Coast are always low, and the 2007 vintage was no exception. Grapes were destemmed, not crushed, transferred to small stainless steel fermenters and underwent a three-day cold soak prior to fermentation. After alcoholic fermentation ﬁ nished, the wine was pressed off to three separate barrel lots to undergo malolactic fermentation, then racked off the lees and returned to French oak barrels for aging. The wine aged in 51% new oak and 49% used oak barrels for a total of nine months before the individual lots were racked, blended together and prepared for bottling.
- Winemaker Notes
- Showing a brilliant, black plum hue, this Pinot Noir exudes aromas of ripe blackberry, red currant, plum and rose petal. The intense fruit is tempered with hints of vanilla, toast and a mild earthiness. The texture is silky with bright ﬂ avors that echo the aromas, especially the luscious blackberry notes and hints of wild strawberry. The ﬁ ne-grained tannins leave a lingering ﬁ nish that is classically Pinot Noir.
- Sonoma Coast
- Cases Produced
- September 2008
- July 2010
About the Winery
With warm sun and cool breezes in just the right measure, and exceptionally diverse soil types, the beautiful, 20-mile-long basin known as the Alexander Valley is a winemaker’s paradise — and our home. Just over an hour north of San Francisco, in northern Sonoma County, Clos du Bois proudly carries on an Alexander Valley winemaking tradition that, for us, stretches back more than 30 years. A tradition of the highest quality grapes and the finest round, supple wines. A tradition you can taste in every bottle of Clos du Bois.
Clos du Bois crafted its first vintage in 1974 from 520 acres of grapes in Sonoma County’s then little-known Alexander Valley. Since that time the Alexander Valley has become one of the world’s most prestigious wine producing regions. Clos du Bois has also become one of the region’s most renowned wineries, famous for elegant, soft and approachable wines.
All the French you need to know: The name, in case you wondered, reportedly originates from founder Frank Woods’ plan to name the new winery “Woods Vineyard.” His children, who were studying French at the time, suggested the more exotic “Clos du Bois” instead, which loosely translates to “enclosure in the woods.”
First releases: The winery’s premier releases in 1974 featured the Classic Chardonnay and Pinot Noir, along with a proprietor’s reserve Cabernet Sauvignon. We introduced the Vineyard Designates program in 1978 with our red Bordeaux-style blend, Marlstone and Briarcrest. The whites, Calcaire and Flintwood, joined the series in 1979 and 1980.
Round out the Classics: We added Merlot and Sauvignon Blanc to the Sonoma County Classic tier in the 1980s. Zinfandel rounded out that series in the early 1990s as the first wine added to the portfolio after the winery moved to its current Alexander Valley location, just outside the tiny town of Geyserville.
Explore an Appellation: In the 1990s we created our special Appellation Reserve Series to explore the taste subtleties of particular wine growing regions — or appellations. That series launched with our Alexander Valley Reserve Cabernet Sauvignon in 1994, followed over the next three years by the Alexander Valley Reserve Chardonnay, Merlot, Shiraz, and Tempranillo. The Dry Creek Valley Reserve Zinfandel and Russian River Valley Pinot Noir completed the series in 2002.
Changing of the Guard: In June 2003 Clos du Bois entered an exciting new era when esteemed winemaker Erik Olsen joined our winery family. Erik’s extraordinary resume and years of award-winning experience have already made their mark on Clos du Bois. We invite you to taste our latest vintages to find out for yourself.
The Exploration Continues: Since 2000, Clos du Bois has released the Russian River Valley Reserve Pinot Noir, Dry Creek Valley Reserve Zinfandel, Alexander Valley Reserve Shiraz and Classic Shiraz. The Tasting Room has offered visitors access to the winery-exclusive Alexander Valley Reserve Fume Blanc and Malvasia Bianca. Our Reserve Chardonnay is now sourced from the Russian River Valley, bringing a stylish new flavor profile to this wine. And all of our wines — from Classics to Marlstone — sport elegant new labels, a mark of the continued refinement of our winemaking style.
Introducing the Proprietary Series: Perhaps Erik’s biggest influence thus far has been the shift in our upper tier wines. Isolating vineyards from the Winemakers Reserve and Vineyard Designate winemaking programs to create a new Reserve Tier — the Proprietary Series — has elevated Marlstone, Briarcrest and Calcaire to new achievements in winemaking. Richer, fuller, more intense. Expect great things from the upcoming vintages of these wines.
About The Winemaker
Erik Olsen came to Clos du Bois with a truly remarkable resume. He earned a BS in Fermentation Science from UC Davis, an MS in Food Science from Cornell University and an MBA from the University of Washington, giving him that rare background of both technical and business training. And for almost two decades — with time out for a graduate research position at Cornell — he has crafted wine at some of the most prominent wineries in California and Washington, including Robert Mondavi, Simi and Chateau Ste. Michelle.