delightfully fragrant, complex aromas of Bing and black cherry, strawberry, framboise, red plum, pomegranate and rose hips tea, complemented by pleasing sandalwood, vanilla and woodsy spice scents.
On the medium-to-full-bodied palate, the wine delivers rich, juicy, dark cherry, raspberry, plum and pomegranate flavors balanced by fresh acidity, round, supple tannins, and a refreshing mineral tone in the long, fruit-filled finish.
In 2011, ample winter and spring rainfall extending into mid-June delayed vine development by several weeks, setting the stage for a prolonged grape harvest. Cool summer weather fostered slow, even ripening of our Carneros Pinot Noir grapes, which achieved optimal flavor concentration at lower-than-normal sugar levels. The fruit was harvested between September 20th and October 8th with an ideal balance of sugar and acidit
Night harvesting our Carneros Pinot Noir grapes ensures we fully capture the variety’s fresh acidity, ethereal aromas and silky flavors. In 2011, each of our vineyard and clonal lots (Pinot Noir has numerous clonal variations) was fermented separately in small stainless steel tanks and gently punched down to extract optimal color, flavor and tannin. After fermentation completed, we drained the free-run juice from tank and transferred the new wines to French Burgundian oak barrels, 45% new, selected specifically to highlight the unique character of our Carneros fruit. Each barrel lot was carefully monitored for quality and varietal intensity, with the best lots blended within three months of the harvest to harmonize flavors. Our 2011 Carneros Pinot Noir aged for a total of 11 months in barrel before bottling in August, 2012.
11 months in French oak barrels, 45% new