May 2007 Wine Tasting Notes:
2005 Byron, Pinot Noir, Santa Maria Valley.
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This Pinot Noir is medium-depth garnet in color. The nose stars with explosive spice and earth. Decanting, which is advised, allows the wine to open up and even out. Medium intensity aromas of cherry and cola intertwine with clove-dominated brown spice. Light aromas of earth and vanilla are accented by light smoky notes. In the mouth, cherry cola is backed by earthy notes and rose hips. The bright acids liven up the fruit and, along with velvet-like tannins and bigger feeling alcohol, make for a medium body and sleek, juicy mouthfeel. A medium, length finish is all about black cherry and cola. |
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Cumulative Score: 88 breakdown 14.1% Alcohol $25.00 Retail (from winery); 8,429 cases produced. |
The 2005 base tier Byron Pinot Noir is still youthful and responds well to aeration. Earthiness walks hand-in-hand with fruit here. The wine bursts with spice and cola at the outset with earth and pepper blossoming over time. Pair with roasted chicken, roasted potatoes and garlic vegetables over the next 4 to 5 years. |
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More Byron reviews More about the Santa Maria Valley AVA |
This Santa Maria Valley bottling is composed of about 90% Nielson Vineyard fruit and about 10%d Bien Nacido Vineyard fruit. The must undergoes a combination of punch-downs and pump-overs for maximum extraction and aged 10 months in 100% French Oak (roughly 25% new) in the climate-controlled Byron winery.
Pinot Noir, the noble Burgundian grape, is often described as "difficult" to grow but the wine is beautiful and complex when circumstances are favorable. It is one of the oldest grape varieties to be vinified. The tiny (~60 square miles) Côte d'Or in Burgundy, France has been the benchmark for Pinot Noir for centuries. Nonetheless, it is planted worldwide. It is often described as delicate and light bodied and having a soft texture. The aromas and flavors are the most distinct and identifiable and most complex of all varieties. Common fruit aromas are: cherry, raspberry, ripe tomato and strawberry. It can express floral notes or rose or violet. Spice is a big element of Pinot Noir: cardamom, caraway, cinnamon, cola, clove, nutmeg, pepper, rosemary and sassafras. Most California Pinot Noirs made today (with some exceptions) rarely have the make up to last past a decade but with age they can show tobacco and smoke characteristics. (read more)
The Nielson Vineyard is touted as the oldest commercial vineyard in the area. Planted in 1964, the vineyard’s sandy loam soils inhibit vine vigor, resulting in low yields of small berries and subsequent intensity of flavors in the fruit. Dijon clones planted in the vineyard were selected specifically for this site, ranked in the coolest category on the U.C. Davis scale. Growing seasons at this site are also among the longest in all of California. Benefiting form southern exposure, fruit from these vines is defined by firm structure, vivid color and concentration. The flavors are bold and complex with rich fruit and floral notes.
The Bien Nacido Vineyard is another of Santa Maria Valley’s older vineyard sites, tracing its origins back to 1837. It also bears one of the most formidable reputations. Fruit from this 800 + acre vineyard is sought out by many wine makers. Two of the wines reviewed this month are sourced entirely from this vineyard. On the grounds of the vineyard are two wine making facilities: one is shared by Qupe and Au Bon Climat and the other to Tantara Winery
The 2005 year saw an increase in crops over the preceding years. The year is being compared to the acclaimed 1997 vintage because of a very long and generally cool growing season without heat spikes. This long season resulted in extended hang times in even temperatures which gave the fruit good extraction but lower sugar levels. The slow ripening of the fruit is expected to make for elegance and balance in the wines of this vintage.
Founded in 1984 by Ken "Byron" Brown - one of the iconic figures in Santa Barbara County viniculture - with the intent of producing Burgundian-styled wines, Byron Winery, has come to be known as a consistent producer of reputable Pinot Noir and Chardonnay sourced from some of the most premier Pinot Noir vineyards in the area. The winery has changed ownership over the years but is currently part of the premiere line up of Kendall-Jackson wines. Barbara Banke and Jess Jackson (partner in Kendall-Jackson) also own Cambria Winery. Jonathan Nagy, Director of Winemaking, was trained by and took over the role of winemaker from Ken Brown in 2003 and has successfully maintained the momentum of quality in Byron Pinot Noirs. The transition was not abrupt and took two years as Jonathan advanced from assistant winemaker.
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5 points |
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Nose |
3 points |
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Palate |
3 points |
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Finish |
3 points |
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Tannins |
5 points |
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Acidity |
5 points |
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Alcohol |
4 points |
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Aging potential |
2 points |
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Overall quality |
8 points |
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