Nose
Aromas of ripe cherry, black plum, pomegranate and a touch of warm spice
fill the senses.
Palate
Followed by vibrant flavors of complex red fruits, cola, rose
petals and warm baking spices. Notes of graham cracker and pie crust
round out the soft finish. A velvety texture and bright acidity distinguish this
naturally-balanced wine.
Growing Conditions
The 2016 growing season started with a warm spring along with some much
needed rain. Bloom occurred in late May and we had a very bountiful set.
Summer weather was ideal with not a lot of heat spikes. August was very
mild and allowed for ideal ripening. September brought some warmer days
and pushed the grapes to optimal ripeness.
Harvest
Harvest occurring mid-September through October 1.
Winemaking
The grapes are hand harvested and hand sorted in the field. They are gently
destemmed and transferred to small, stainless steel open top tanks or bins.
After a three-day cold soak, various yeast strains are introduced. Fermentors
are punched down one to three times per day. Wines are pressed when dry
and then moved to barrels to complete malolactic fermentation. The blend
was assembled in July and bottled in August.
Aging
35% new French oak, 65% older French oak
Food Pairing
This wine pairs perfectly with salmon, fowl and meat entrées like beef
bourguignon or rack of lamb. During the holidays, pair our Pinot Noir with an
herb-roasted turkey, gravy and cranberry sauce dinner, or other dishes like a
fall harvest salad with butternut squash, pumpkin seeds, pecans and greens,
sweet potatoes with walnuts, bread stuffing with herbs, sage, wild rice and
giblets, and even roasted goose.
