From the vineyards to the winery, the grapes for our Pinot Noir were carefully handled, preserving the delicate nature, aromatic flavors and bright character of the Pinot Noir grape resulting in minimal tannin extraction. The grapes were destemmed but not crushed, with 30% whole berries delivered to the fermenter, increasing the ripe fruit flavors in the finished wine. The grapes were fermented on the skins over a period of five days at a maximum temperature of 88o F. After primary fermentation, 100% of the wine underwent malolactic fermentation. The wine was then racked into French oak barrels from various Burgundian coopers. The tight grain of French oak lends subtle spice and vanilla flavors to the finished wine and is ideal for Pinot Noir. During the elevage period (or aging time in barrel) over the next eight months(average), the wine was given two non-airrative rackings, further maintaining the fresh fruit character of the wine. The wine was then blended and minimally filtered.
Anapamu Pinot Noir is a bright garnet color, with enticing aromas of rose petals and cherries that follow through on the palate with sun rich fruit flavors of plums and red cherries. Toasted hazelnut and spice from the fruit and barrels give our Pinot a complex, deep styled palate reminiscent of many Burgundy wines. The wine is complex and expressive of the fruit-centered style of Central Pinot Noir.