Simi Sonoma County Pinot Noir 2010

Change. Feels like that should be my word for the New Year. This week I began training for a new position at work, this willSimi Pinot Noir be my third reincarnation at my employment. In addition I’m changing my eating and drinking habits to create a better me. I’m also trying to change the way I think by not letting things which I can not control engulf my thoughts. As a control freak this one is rather hard and really seems to be the one I struggle with the most.

Some people embrace change, others go along for the ride and many fight and struggle with it until they eventually surrender to the inevitable. Me, I find some change can be a little frightening; it’s that unknown feeling of “How will this all turn out?” But for the most part change is good.

One thing I don’t have any trepidation towards is any bottle of Simi wine. I’m very picky about Pinot Noir and lean towards Oregon Pinots but Simi Pinot Noir out of Sonoma was a very nice change.

Strawberry, raspberry and cherry aromas. Bright red fruit flavors of cherry, strawberry and a hint of plum and toasty oak in the smooth and lingering in the finish. Firm tannins with are nicely balanced with acidity. We paired with crepes and assorted hard cheeses.

Appellation: Sonoma County
Varietal Composition: 100% Pinot Noir
Fermentation: 100% stainless steel
Total Acidity: 5.8 g/L
pH: 3.68
Alcohol: 14.5%
Cases Produced: 19,548
SRP: $26
Touted as one of the most visited tourist destinations in Sonoma County, the winery has been in continuous operation since 1876. I’ve written about Simi Winery several times, for more on their history, click here. The magic Simi winemakers create begins in the vineyards, located in two sub-districts of Sonoma County, warm AlexanderValley and cool RussianRiverValley, where the Pinot Noir grapes are grown.

The Russian River valley has been carved not only by its namesake river but the plates that lie deep beneath the surface of the Earth. The collision between the great plates over millions of years pushed rock and soil to the surface. Combined with ancient volcanic ash the soil is rich and complex adding structure, aroma and flavor to the grapes. Cooling ocean breezes and maritime fog allow the grapes to ripen slowly without too much sugar.
I’ve been thinking about change a lot lately and reflecting on all the changes I’ve put into place in just the first 24 days of the January. Here’s to hoping many more new and exciting changes come my way this year and to you too.

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About Kellie Stargaard

Wine blogger
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