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2004 Favia - Pinot Noir La Josefina Pinot Noir - USA - California - Sonoma - Russian River Valley - Red

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USA - California - Sonoma - Russian River Valley

Red Pinot Noir
Producer Notes

Favia Erickson Winegrowers is a collaboration between Annie Favia and Andy Erickson. Their philosophy is simple: create soulful wines that express the true nature of the vineyards from which they come.

Favia focuses on finding unique vineyard sites with soils, climate and aspects ideal for growing exquisite wine grapes, and developing strong relationships with winegrowers to perfect... More »

VF ...
Drink Dates
VF: 2006-2012

VF ...
Source Vinfolio
Issue 43

Aromas of dark cherry and sassafras with smooth caramel, smoky mineral notes in the nose. Bold on the palate, showing rich Rhone-like bacon fat with excellent acidity, dusty rose with subtle hints of black cherry and spice.

Author Billy the Kid
Site / Blog   Trust Rating 90.01%
Tasted On 02/19/2013
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Author Daniel B
Site / Blog   Trust Rating 99.286%
Tasted On 08/01/2005

Following in the footsteps of the 2003 La Josefina, the 2004 also looks to be a winner. Favia sources La Josefina from the Pear Tree Block of John Bucher?s vineyard located near Westside Road in the Russian River Valley. The block was planted in 1994 to clone 667. Interestingly, the 2004 was picked three weeks earlier than the 2003 (which was picked after 2003?s heat spike). From a new Damy barrel (the winery primarily uses medium plus toast oak from Alliers from Damy and Francois Freres), the wine is quite dark. Very fragrant, forward, and distinctive Russian River Valley aromas of cherry, sassafras (A&W rootbeer), plum, and a bit of herb. Compared to the very fine nose, the wine lets you down a tad on the palate. Smooth but leaner than expected with apparently light tannin and good acidity. Reminiscent of a Premier Cru Pommard. From a one-year-old barrel (the 2004 consists of almost an even split between new and one year old oak), the wine had a piercing nose of cranberry and light spice. Not as round or as long in the mouth as the blend from new oak but still the wine shows good concentration and finesse.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
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