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2005 Hartford Court Pinot Noir
Hailey's "Block", Russian River Valley
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Tasting Notes
High-toned red and black cherry, wild strawberry and Mandarin orange flavors complement a round, silky finish in this promising new release. Fine grain tannins along with layers of vanillin and spice notes make the 2005 Hailey’s a worthy successor to the inaugural 2004 vintage.
Acclaim
90 Points - "The 2005 Pinot Noir Hailey’s Block comes from Green Valley’s Arrendell Vineyard, one of the coolest places for growing fruit in northern California. This vineyard, which is at a modest elevation, has produced a wine with medium ruby color, notes of cranberries, strawberries, and red currants with hints of pomegranate and earth. The wine has tart acidity, beautiful fruit purity, and a fragrant bouquet. It is definitely a cool-climate Pinot, but an impeccably well-made one. Drink it over the next 4-5 years."
Robert M. Parker, Jr., The Wine Advocate, December 2007
93 Points - Steve Heimoff, Wine Enthusiast, October 2007
91 Points - Joshua Greene, Wine & Spirits Magazine, April 2008
Vineyard Character
Hailey’s Block is located within the renowned Arrendell Vineyard and is named after founder Don Hartford’s daughter Hailey. The block was planted 11 years ago to Dijon selections of Pinot Noir at a time when Hailey was just six years old. Over the last eleven years, we have watched both Hailey and her namesake Pinot Noir mature into personalities of great strength, beauty and charm. The 2005 Hailey’s Block Pinot Noir represents a block within the prestigious Arrendell Vineyard planted with Dijon 114 and
777 selections.
Arrendell Vineyard sits in arguably the coldest spot in the Green Valley sub-appellation of the Russian River Valley AVA. The cold meso-climate that results from cool air settling in this low-lying vineyard preserves natural acidity in the grapes and helps preserve the purity expression of the unique terroir in this beautiful, new release.
Wine Details
Oak Barrels: 100% French oak, 60% new
Time in Oak: 15 months
Alcohol: 14.2%
TA: 5.7 g/L
pH: 3.62
Yeast: Native and cultured
Cases produced: 298
No fining or filtration
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