This classic Carneros region Pinot Noir offers a wide range of flavors and aromas, in the tradition of the finest red Burgundies of France. “Clonal diversity” is achieved by carefully blending several vineyard lots, each retaining its own unique clonal signature in the blend. The result is a complex wine with a rich bouquet of cherries, berries and hints of spicy new oak. It has flavors reminiscent of black cherry, currant and strawberry, followed by a rich, spicy texture and a long silky finish. This wine pairs nicely with lamb, duck, even grilled fish, and will improve with additional cellaring for 2 to 5 years.
“Dried strawberries with bark and fresh-mushroom undertones. Black-tea notes, too. Full-bodied, yet tightly wound with firm tannins that frame the wine nicely. Soft, creamy tannins.”
“Mocha, baking spices and cherry-plum are bundled as a rich perfume on the nose. Earthy, wild strawberry follows, with bright acidity leading the way. Fruit is ripe and cedar-powered, with hints of oregano and maple on the silky finish”
Tasting Panel Magazine
Vineyards: 27% Iund, 26% Sangiacomo, 24% Schug Estate, 12% Ricci, 4% Bottage, 4% Domain Carneros, 3% Oak Cottage
Appellation: 100% Carneros
Harvest and Brix: August 28th – October 5th, 2018, 24.7 Brix Average
Aging: 2 months in 800 gallon oak casks during malolactic fermentation
and 9 months in medium-toast French oak barrels (20% new)
Alcohol and Acidity: 13.8% ABV, TA=6.2g/L, pH=3.54
Release Date: October 1st, 2020
Chef Kristine’s recommendation
Fuller bodied, excellent with most grilled or seared meats and veggies. It pairs beautifully with so many cuisines such as Mediterranean, Mexican, Asian, Southwestern. Try with: lamb, duck, beef, chicken, tuna or salmon, mushrooms, olives, sun-dried tomatoes, dried cherries, roasted beets, plums, and fresh herbs like rosemary, sage, and thyme. Note: NOT recommended with desserts!
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