Our 2006 Pinot Noir is soft and balanced and offers aromas of toasted oak, vanilla, plum, blackberries, and a hint of cherries. Flavors of black currant and berry pie finish nicely. The earthy undertones, acidity and tannins are integrated and carry a long complex finish.
Our Pinot Noir is always fermented in open top fermenters, with native yeast and about 10% whole clusters. It's aged in French Oak, lightly fined with egg-whites and it is bottled unfiltered.
Food pairing suggestions: Grilled Salmon with Wild Rice and Balsamic Marinated Portabella Mushrooms.
Varietal Make-up: 100% Pinot Noir Harvest Date: September 19 & 20 AVA: Los Carneros TA: .54 g/100mL pH: 3.79 Rs: < 1 g/l Alcohol: 14.9% Filtration: None Cooperage: French Oak Bottling Date: July 10, 2008 Cases produced: 711 100% Estate Grown, Produced & Bottled