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2008 Kiamberell's Pinot Noir Russian River Valley
Wine Specs
Pinot Noir
Russian River Valley
Vineyard Designation
Kiamberell's Vineyard
Harvest Date
Oct 6, 2008
14 months
21 days native yeast
Bottling Date
December 8, 2009
Residual Sugar
Alcohol %
Wine & Spirits

2008 Kiamberell's Pinot Noir Russian River Valley

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/ 750ml
Wine Profile
Tasting Notes
The ’08 Kiamberell expresses great Pinot Noir purity of fruit. While very similar to the ‘07 in aroma and flavors, the red fruits of dried cranberry, raspberry and Asian spice, the ’08 Kiamberell’s is more precocious. A fantastic aroma is displayed which fills the room, and the flavors coat the mouth with great complexity, richness and silkiness. I stated last year that the ’07 may be the best Pinot we have made, but the 2008 is the most hedonistic. There is no need to figure this wine out, it just tastes delicious.
91 points, Wine & Spirits - "...[this wine] gains the full, velvet texture that the Russian River Valley can give to Pinot Noir. Cherry flavors saturate the middle of the wine, when it lasts with a cool scent of the forest floor. Soft, smooth, and supple..." 90 points -
Silver Medal - 2011 San Francisco Chronicle Wine Competition
Vineyard Notes
The Kiamberell’s is our flagship Pinot Noir from a 1.5 acre vineyard located in the Pinot blessed locale west of Sebastopol. The chilly evening and morning fog help create incredibly intense fruit, giving rise to wines of balance and complexity. Complexity is also enhanced by the use of three Dijon clones in this small vineyard. Painstakingly maintained by the passionate viticulturist, the resulting Kiamberell wines are nothing short of special and a great example of Russian River Pinot Noir.
Production Notes
We love to pamper and caress this wine! The Kiamberell is made with very little intervention letting the fruit to completely express itself. We begin the vinification with a six day cold-soak, followed by twice daily gentle punch downs in small fermentation vessels. In 2008, we performed a saigne’e, bleeding off juice for greater concentration of skin to juice. Fermentation was completed by native yeasts adding to the complexity. After a very gentle pressing the wine went directly to barrel and was racked only twice.