Nose
The nose is
Burgundian in the style, like a wine from Pommard, with aromas of dark cherries, fresh Santa
Rosa plums and violets.
Palate
The tannins are ripe, round and silky, just seamless, and the all new
French oak barrels have integrated well with the luscious fruit. We discover plenty of charm
on the palate, with notes of brioche, toast and nice spiciness. This is certainly the most full
bodied Clos Camille we have made so far. This wine drinks remarkably well right now, but
has all of the elements that will allow for cellaring quite a few years.
Growing Conditions
The grapes for Clos Camille come from the cooler Petaluma gap area, not far from the San
Pablo Bay where wind and fog are the trademarks. In this area we find a wind gap named
after a coastal mountain opening that stretches from the Pacific-east through the town of
Petaluma and towards the San Pablo Bay in the south.
Harvest
Hand-harvested, meticulously hand-sorted before and after de-stemming on our state-of-theart
sorting tables by a crew of 14, cold-soaked for 6 days at 37°F, the fermentation of the pure
berries took place for two weeks in one of our specially designed and perfectly temperature
controlled stainless steel fermenter, with punch-down twice a day based on tasting. After the
alcoholic fermentation, the wine was barreled in 100 % new French oak barrels. We had a
weekly stirring regime during 2 months and the Malolactic fermentation took place in barrels.
Topping and racking the wine and regular tastings has been our duty until the bottling in
August 2012. We did not fine nor filter the wine prior to bottling in order to keep its purity
and full expression.
Bottling
We did not fine nor filter the wine prior to bottling in order to keep its purity
and full expression.
Winemaking
Hand-harvested, meticulously hand-sorted before and after de-stemming on our state-of-theart
sorting tables by a crew of 14, cold-soaked for 6 days at 37°F, the fermentation of the pure
berries took place for two weeks in one of our specially designed and perfectly temperature
controlled stainless steel fermenter, with punch-down twice a day based on tasting. After the
alcoholic fermentation, the wine was barreled in 100 % new French oak barrels. We had a
weekly stirring regime during 2 months and the Malolactic fermentation took place in barrels.
Topping and racking the wine and regular tastings has been our duty until the bottling in
August 2012.
Aging
20 months in 100% new French oak barrels
Appearance
Our 2010 Clos Camille Pinot Noir has a deep concentrated purple color
Food Pairing
The traditional paring with Pinot Noir is often game, like venison, but it is a versatile wine
and goes very well with a simple pork roast in a Le Creuset Dutch oven or a creamy risotto
with wild mushrooms.
