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  "The 2006 Bench Break Vineyard Pinot Noir displays deep aromas and flavors of ripe cherries, strawberries, and pomegranates. An underlying earthiness offsets the fruit characters. A firm tannin structure is balanced by a silky mid-palate which carries into the finish."Denise Shurtleff, Winemaker Winemaking The low-yielding Bench Break Vineyard is a small, distinct area within the family-owned Cambria estate. Formed from ancient alluvial deposits, the Bench Break Vineyard soils are the shallowest on the estate. The shallow soils restrict vine vigor leading to riper fruit with more concentrated flavors. Maritime influences funnel in from the Pacific Ocean to cloak the Santa Maria Bench in mild temperatures and extend the vineyard’s growing season. Planted with Pinot Noir clones 2A, 23 and 115, Bench Break offers a unique expression of Pinot Noir from our property. Cambria’s vineyard management techniques, such as leaf thinning, green cropping, and deficit irrigation, lead to full, even ripening of each cluster and the development of pure, accurate fruit and earth characters. Lower yields and extended hangtime, coupled with the unique terroir of the site, lead to more distinctive flavors and textures in our Bench Break Pinot Noir. The 2006 growing season was, as usual, long and cool with the grapes maturing evenly and consistently. Summer and fall temperatures were below normal, delaying the harvest dates by four weeks. The subsequent flavor development was remarkable. After harvest, the fruit underwent a seven-day “cool” soak prior to being inoculated for fermentation. This technique encourages greater extraction of flavor and color from the skins. The wine was pressed off at dryness and then racked to barrels and allowed to complete malo-lactic fermentation. Nine and a half months in Damy French oak barrels (56% new) contributed signature spice notes of vanilla, cinnamon and nutmeg to the finished wine. Composition: 100% Pinot Noir Vineyard Source: Bench Break Vineyard Clones: 23, 2A, 115 Appellation: Santa Maria Valley Barrel Aging: 9 1/2 months in 100% French oak barrels (Damy cooperage), 56% new Alcohol: 14.2% pH: 3.52 Total Acidity: 0.52 g/100ml Bottling Date: September 2007 Release Date: January 2008 
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© 2002-2007 Cambria Winery |
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