• GRAPE SOURCING •
Grapes for this wine were sourced from Californias best growing areas for Pinot Noir in the Lodi and San Joaquin Valleys. A variety of vineyards were selected, from warmer vineyards that highlight ripe, fruity flavors in the grapes to cool coastal climate growing regions, where warm, sunny days are moderated by cooling maritime influences. The range of vineyards and growing areas creates a Pinot Noir that is crisp and complex yet approachable and luscious on the palate.
• WINEMAKING •
Grapes for this wine were gently squeezed, and cold soaked for up to 5 days prior to fermentation. A portion of the blend was fermented in open topped containers to soften tannins and provide more intense color and flavor extraction. This component was aged for 6-8 months in a combination of new and 1-2 year old French and American oak barrels, adding layers of toastiness, and complexity to the wine. The remaining portion of the blend was cold fermented in stainless steel to preserve the berry fruit characteristics and crisp acidity.
• WINEMAKER'S NOTES •
Fragrant cranberry and red raspberry aromas carry through to the palate, framed on the palate by notes of cedar, spice, vanilla with a crisp yet silky finish. The wine pairs well with light pasta dishes, grilled salmon, tuna or roasted chicken.
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.