Wine Article
2005 Iron Horse Vineyards Wedding Cuvée
Last edited on 12/17/2008 by keste13
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The 2005 Wedding Cuvée is without doubt the most romantic of our Sparklings. Made from predominantly Pinot Noir,
it has an enchanting white gold color. The 2005 vintage is elegant, vibrant and creamy.
Technical Data
Appellation: Green Valley of Russian River Valley
Blend: 87% Pinot Noir 13% Chardonnay
Alcohol: 13.0% v/v
Acidity: .74 g/100ml
Residual Sugar: 0.55 g/100ml
pH: 3.26
Malolactic Fermentation: None
Barrels: None
Winemaking: Wedding Cuvée is our interpretation of a Blanc de Noirs. In blending this wine we choose Pinot Noir lots
that are extremely expressive and fruit forward. Then in a decided step away from convention, we blend in a bit of
steely Chardonnay to add a firm acid backbone. Hand harvested in the chill of early morning our Pinot Noir is gently
pressed as whole clusters. The juice slowly ferments in stainless steel tanks at 62° to 65° f retaining bright citrus, apple
and stone fruit aromas and flavors in the wine. The dosage for the 2005 Wedding is 6ml Blanc de Noir LEX with 2ml
Estate Pinot Noir.
Precision Winegrowing: At Iron Horse "Estate Bottled" means that the winemaking begins in the vineyard. Our location
in Green Valley represents the very best soil, climate and aspects for Chardonnay and Pinot Noir. Our goal is to
grow the best winegrapes we should be growing through what we call "precision winegrowing." All pruning, canopy
management, irrigation and cover crop decisions are determined on a block-by-block (and sometimes even vine-byvine)
basis, considering both the vintage at hand and the long-term needs of the land.
For Sparkling and Still Wine, Precision Harvesting is Key: Our only rule is to make the best wines we can. We wait
until harvest to decide sparkling or still, as the only difference is the brix level (or the amount of sugar in the grapes, less
for sparklings, more for still). Then winemaker David Munksgard considers berry size (bigger is better for sparklings,
smaller for still), the health of the canopy, clone selection, even small details such as the relative dampness of the cover
crop can make a difference. If necessary, parts of the same block may be picked on different days.
Tasting Notes & Food Pairings: The nose is reminiscent of toasted hazelnut and ripe melon. In the mouth tart green
applesauce with a touch of cinnamon. Great with poached eggs, Crepes with smoked salmon, Roasted potato soup
with yogurt and Dry Jack, Chicken Salad, Pan roasted chicken with Oyster Mushrooms and Barley Risotto, Slow
cooked fava beans with whole butter, Warm buttermilk biscuits, Oven roasted lamb chops, Horseradish popovers and
grilled steak.
it has an enchanting white gold color. The 2005 vintage is elegant, vibrant and creamy.
Technical Data
Appellation: Green Valley of Russian River Valley
Blend: 87% Pinot Noir 13% Chardonnay
Alcohol: 13.0% v/v
Acidity: .74 g/100ml
Residual Sugar: 0.55 g/100ml
pH: 3.26
Malolactic Fermentation: None
Barrels: None
Winemaking: Wedding Cuvée is our interpretation of a Blanc de Noirs. In blending this wine we choose Pinot Noir lots
that are extremely expressive and fruit forward. Then in a decided step away from convention, we blend in a bit of
steely Chardonnay to add a firm acid backbone. Hand harvested in the chill of early morning our Pinot Noir is gently
pressed as whole clusters. The juice slowly ferments in stainless steel tanks at 62° to 65° f retaining bright citrus, apple
and stone fruit aromas and flavors in the wine. The dosage for the 2005 Wedding is 6ml Blanc de Noir LEX with 2ml
Estate Pinot Noir.
Precision Winegrowing: At Iron Horse "Estate Bottled" means that the winemaking begins in the vineyard. Our location
in Green Valley represents the very best soil, climate and aspects for Chardonnay and Pinot Noir. Our goal is to
grow the best winegrapes we should be growing through what we call "precision winegrowing." All pruning, canopy
management, irrigation and cover crop decisions are determined on a block-by-block (and sometimes even vine-byvine)
basis, considering both the vintage at hand and the long-term needs of the land.
For Sparkling and Still Wine, Precision Harvesting is Key: Our only rule is to make the best wines we can. We wait
until harvest to decide sparkling or still, as the only difference is the brix level (or the amount of sugar in the grapes, less
for sparklings, more for still). Then winemaker David Munksgard considers berry size (bigger is better for sparklings,
smaller for still), the health of the canopy, clone selection, even small details such as the relative dampness of the cover
crop can make a difference. If necessary, parts of the same block may be picked on different days.
Tasting Notes & Food Pairings: The nose is reminiscent of toasted hazelnut and ripe melon. In the mouth tart green
applesauce with a touch of cinnamon. Great with poached eggs, Crepes with smoked salmon, Roasted potato soup
with yogurt and Dry Jack, Chicken Salad, Pan roasted chicken with Oyster Mushrooms and Barley Risotto, Slow
cooked fava beans with whole butter, Warm buttermilk biscuits, Oven roasted lamb chops, Horseradish popovers and
grilled steak.