Red Wines    Pinot Noir    Central Coast    California   
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Date Printed: 11/27/2014
Carpe Diem Firepeak Vineyard Pinot Noir 2006
Carpe Diem Firepeak Vineyard Pinot Noir 2006
(search item no. 94503)

PRICE ON 11/27/2014: $31.99

Winemaker's Notes:

The 2006 Pinot Noir vintage has an intense and rich red ruby color with a luxuriant nose of red cherry, black cherry, exotic spices, clove and vanilla, with a hint of earthiness. Because of the wine's beautiful color, tannin structure and many berry fruits, the conditions are present for this blend to develop complex flavors and soft tannins by four to five years of age.

This elegant wine is truly a classic and shows the delicate nuances of fruit from the Firepeak vineyard from the Edna Valley. This wine is recommended for pairing with pheasant, elk, roasted duck, grilled seafood or French cheeses.

My Notes:

Additional wines from Carpe Diem:

About Carpe Diem:

The eight mile long Edna Valley, near San Luis Obispo, California, is known for its distinctive topography and climate. With frequent fog and a mild climate, the region has one of the longest growing seasons in California. While the inland areas heat up during the day, the summer fog and afternoon ocean winds act as a natural cooling system keeping the valley’s temperatures far below the averages found in some of the more inland growing regions of the Central Coast. These climatic conditions are ideal for growing concentrated Chardonnay and Pinot Noir.

Firepeak Vineyard is located about four miles from the Pacific Ocean and lies at the foot of an inactive volcanic peak. The combination of the diverse terroir and a strong coastal influence produce intense, concentrated, estate grown fruit.

Carpe Diem wines are based on the elegant and refined Burgundy winemaking style which reflects the uniqueness of their soil and varietal characters. Vine stressing is utilized to force the vines to grow deeper into the earth where the vines begin to inherit the “earthy” characteristics so well known in a great French Burgundy. Small open top fermentors are used, with each clone kept separately until the final blend. The percentages of new oak used in the treatment of the wine are conservative using less than 50% to allow for the varetial characteristics to be the main focus.