This crimson colored Pinot moves from toasty oak and caramel on the nose to a silky body of cherry and strawberry which culminates in the terroir's characteristic smoke and bay leaf undertones and a lingering clove finish.

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About This Wine:

This Pinot Noir has a medium, more crimson color with haunting, Pinot Noir aromatics, complimented by toasty oak notes and caramel. It is a medium bodied, silky style on the palate with both cherry and strawberry fruit, finishing with the natural terroir flavors showing undertones of bay leaf and smoke. It finishes with clove-like spice from the wood. This Pinot Noir can be enjoyed now with fish or ham dishes now, and for the next 2 to 4 years.

Wine Profile:

Vintage:	2007
Wine Type:	Red Wine
Varietal:	Pinot Noir
Appellation:	Carneros, Sonoma County
Acid:	0.55 g/100ml
PH:	3.58
Aging:	New and one-year-old French oak
Bottling Date:	June 2008
Alcohol %:	14.6%
WSRating:	90
WERating:	90

Ratings:

90 points from Wine Enthusiast Oct 2009. 97 points from justwinepoints.com Sept 2009

Awards:
Four Stars Plus from Restaurant Wine "Round and ripely flavored, this is an excellent, full bodied Pinot Noir that is smoothly textured and long on the palate, with a persistent finish. It tastes of plum, rosehips, nutmeg, toast, and baked cherry" Sept 2009

Vineyard Notes:
For the last several decades, Carneros has been recognized as one of the premier Pinot Noir producing appellations in California. 76% of the grapes for this bottling were sourced from our own estate vineyards in the Carneros region, located just north of the tip of the San Pablo Bay, near the small Sonoma County town of Schellville. Here, the sandy, alluvial soils provide excellent drainage, while the marine influence of the bay provides perfect growing conditions for elegant Pinot Noir. During the summer, fog often blankets the vineyards in the early morning and late afternoon, cooling typically warm temperatures and allowing the grapes to ripen very slowly over the summer and autumn months. 61% came from the Marcucchi estate from the Pommard (Clone #4) block, which is known for highly aromatic, elegant Pinot Noirs.

Production Notes:
The grapes were gently destemmed, with whole berries remaining intact. We did a 3 day cold soak, followed by a rapid, warm fermentation in tank and in smaller bins for punch down. We gave extra maceration time due to lower tannins and to extract more flavors. After settling off lees, it was racked into both new and 1 year old French Burgundian barrels and allowed to aged “sur lie” until May, 2008. New and one-year-old French oak barrels were used for balance and integration of the oak flavors, aromas and tannins. We racked off lees and bottled in late June, 2008 to preserve its wonderful fruit. This is the best Carneros Pinot Noir we’ve made to date due to the excellence of the vintage.

Winemaker Notes:
2007 was a vintage year producing a more aromatic, elegant Pinot Noir from Carneros. Spring was dry with moderate, even keel weather through May. Pinot Noir did set a lower than average crop, but with even maturity. The summer had average temperatures, fog and wind without any heat spikes. Tannin and acid levels were lower than usual, but the nice, early September weather set up for concentrated, Pinot Noir flavors of ripe Marachino cherries with less tannins and more drinkability at a younger age. Harvest started in September 15th and finished October 3rd.

Other Notes:
Release Date: November 2008

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