The famed vineyard gets its name from the owners Gary Pisoni and Gary Franscioni.  Under the careful eye of Mark Pisoni, the vineyard produced extremely small bunches of less than 1/4 lb per cluster, resulting in mere 2.8 tons per acre.  After cold soaking for 5 days, it was fermented for 8 days with the maximum temperature of 88 degrees. The malolactic fermentation took place in the barrel. The wine was bottled in September of 2004, unracked and unfiltered. 

Ripe, assertive, intense, concentrated are the words used described this wine, atypical for Pinot Noir but typical for Garys' Vineyard Pinot Noir.  Deep aromas of baked cherries and berries, with hints of cinnamon, rose petal and spice lead to intense flavors of sweet, ripe cherries, wrapped up in a long spicy finish.  While it is tempting to drink this in its youth, we believe proper cellaring of a few years will better integrate its spicy components.  For those drinking this wine in its youth we encourage decanting and aerating as much as possible, up to a day.  In fact, we prefer it the second day, but it's not easy to stop drinking this beauty.

Caution: If you are in search of a delicate Pinot Noir, this is NOT for you.