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. 

The fruit was carefully sorted, destemmed and crushed with high whole berry content.  After cold soaking for 4 days, it was fermented for 11 days with the maximum temperature of 86 degrees in an open top tank and small open top fermentors with the emphasis being gentle.  The malolactic fermentation took place in the barrel.  The wine was racked once and bottled in December of 2007. 

Ripe, assertive, intense, concentrated are the words used described this wine, atypical for Pinot Noir but typical for Garys' Vineyard Pinot Noir.  The 2006 Garys’ Vineyard Pinot Noir falls somewhere in between the cool 2005 vintage and the hot 2004 vintage.  It has the hallmark Garys’ Vineyard wild berry, baked cherry and gaminess but is more restrained than in the past.  Aged 4 months longer than usual in French oak, 67% new, it will take a bit longer than usual to show its full potential.