Nose
Charming spice and sweet, floral aromatics waft from the glass and like in great Burgundies we find a delicate nose of violets and rose with an attractive core of ripe red fruit, with hints of torrefaction and pleasant minerality.
Palate
On the palate the fruit is rich, reminiscent of baked cherries, lush and caressing all the way through to the sensual finish layered with hard candy and liqueur like notes. The wine is delicious now, but the fine tannic knit 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
All hand-picked by the crew on September 13, 2008.
Bottling
In order to keep all the aromas of the
wine, we did not fine or filter the wine.
Winemaking
The fruit was 100 % de-stemmed prior to sorting on our state-of-the-art sorting tables. We
cold-soaked the must for about five days at 40°F, and the fermentation of the pure berries
took place for ten days in open top stainless steel fermenters, with punch-down twice a
day based on daily tastings. After the alcoholic fermentation, the wine was barreled into
100 % new French oak barrels. We had a weekly stirring regime during two months and
the Malolactic fermentation took place in barrels.
Aging
23 months in 100 % new French oak barrels
Appearance
2008 vintage has beautiful cherry red color
Food Pairing
The traditional paring with Pinot Noir is often game, like venison or deer, 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.
