I feel successful when I make a wine with mouth-watering aromas that forecast succulent flavors. My Russian River Valley Pinot Noir offers this alluring quality.
The grapes came from three small vineyards, personally farmed by the owners. Each vineyard is composed of a unique clonal selection of Pinot Noir, carefully matched to soil and site; each contributes unique aromas and textures to this complex wine.
I fermented the yield of every vineyard separately, in small lots. From the outset each individual wine had striking attributes: an aroma of earth-tone raspberry, cherry or black pepper flavors, a pronounced round, silky texture. Following fermentation, the wines aged in French oak barrels. Over eleven months of aging, I evaluated and re-evaluated each lot before I created the final blend, capturing the classic, sensual nature of Pinot Noir.
Bursting with lively aromas, this melodious Russian River Valley Pinot Noir unfolds layers of juicy, luscious fruit, followed by tiers of graceful vanilla and toast. The wine delivers what it promises, its bright progression of flavors extending through the polished, lingering finish.
Cellar Selection - In this first release of Pinot Noir under her own label, Edwards has adopted traditional Burgundian techniques to making the wine, like cold soaking the grapes prior to fermentation in small open-top fermenters and punching down the cap of grape skins and whole berries by hand. This labor-intensive work produces a deeper colored Pinot with more intense berry-rich flavors and a long concentrated finish. This 1997 Russian River Valley Pinot Noir has a lovely medium-ruby color. Up-front black-cherry and boiled-tea aromatics dominate the nose. The flavors show more toasted oak and chocolate. The wine is smooth and silky with loads of fruit and soft, fine tannins. The finish is firm fruity with great promise."
- Gerald Boyd, San Francisco Chronicle, September 15, 1999
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