The famed vineyard gets its name from the owners Gary Pisoni and Gary Franscioni.  Under the careful eye of Mark Pisoni, the vineyard as usual produced beautiful small clusters, full of ripe but balanced flavor.  Reflective of a longer, cooler growing season, the 2005 Garys' Pinot was picked on 10/3/2005, almost a month later than in 2004.  After cold soaking for 3 days, it was fermented for 9 days with the maximum temperature of 88 degrees in a tank and small open top fermentors.  The malolactic fermentation took place in the barrel. The wine was bottled in August of 2005, unfined and unfiltered. 

Ripe, assertive, intense, concentrated are the words used described this wine, atypical for Pinot Noir but typical for Garys' Vineyard Pinot Noir.  Similar to 2004, deep aromas of baked cherries and berries, with hints of cinnamon, rose petal and spice lead to intense flavors of sweet, ripe cherries.  It shows a touch of acidity to balance the richness of the wine.   While it is tempting to drink this in its youth, we believe proper cellaring of a few years will better integrate its spicy components.