Roessler Savoy Vineyard Pinot Noir Anderson Valley 2006

Welcome all and a Happy Tuesday.  A special shoutout goes to my buddie Leon and his girl Nadia who found out yesterday that they are having a boy, congrats on that.  On the heals of tonight's Burgundy tasting that I am attending @ The Firehouse Restaurant in Old Sacramento I bring you a California Pinot Noir.  Not too far of a stretch, almost the ying to Burgundy's yang.  Also as this was the last bottle of this selection @ 58 Degrees & Holding in midtown Sacramento, I had to be the one to drink it. 
Roessler Cellars is a pretty hot producer right now, by fruit from all over and bottling many different labels and vineyards in addition to appellation wines.  The company was found in 1999 by the 2 brothers and they make the wines at a custom crush facility in Sonoma/Carneros.  The fruit for this bottling is bought from Richard Savoy from his Savoy Vineyard in the Anderson Valley of Mendocino.  A very prominent vineyard from the area, the fruit is very praised by many in California.

The wine is daybright and clear with a light ruby red in the center which fades to a hint of pink on the rim.  The color has a medium concentration with noticable rim variation at the meniscus.  No gas or sediment.  The Viscosity of the tears is moderate plus and there is no real noticable staining to the tears.
The nose has a moderately high intensity to the aromas.  Fruit forward of dark red cherry and strawberry with subtle cool pie qualities.  The subtle spice notes move into cinnamon stick and cocoa powder, as well as floral aromatics of roses and lavender.  Earth tones are cool weather driven, mossy earth and cool wood. 
The fruit tartens up a bit across a medium bodied palate.  The flavors are confirmed with the same berries and oak driven spices (sandalwood crept in for me), all well integrated and balanced.  The alcohol is a bit high and noticable on the end of the palate, but the weight of the palate does soften it a bit. 

If I could draw it all up I would order some pork stuft with more pork and a salty cheese.  Finish it all with a cream sauce with some hearty wood spices and maybe some pepper?  Salute!