Our Pinot Noir grapes are harvested in the early morning hours, crushed, and then
cold soaked for 48 hours to elicit color and aromas. During fermentation, the grapes
are punched down four times a day to intensify flavors and extract tannin. Then, the
wine is aged in small French oak barrels.
People are saying that 2006 could be the best Pinot Noir vintage in ten years, and I
would have to agree. The wine has exceptionally dark color, which is not typical of
this varietal. It exhibits explosive aromatics and impressive concentration, due in
large part to the well-draining soils of our Monterey vineyards. Tannins are supple
and the finish on this wine is extremely lengthy.
Varietal: Pinot Noir
California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.