When it comes to Pinot Noir, we apply traditional Burgundian winemaking techniques. The key to our winemaking is the "intuitive" approach of understanding when to step back and not to over manipulate the wine. Our goal is to allow the wine to develop its own depth and distinctive characteristics. Three days "cold soaked", fermented at moderate
temperatures and twelve months of aging in French oak barrels develops a
rounder, creamier texture in the wine. The 2007 Santa Barbara County Pinot
Noir has a brilliant garnet color and aromas of berries and vanilla. The palate
is full and sensual with ripe raspberry and strawberry, elegantly balanced with
vanilla. The mouth boasts creamy, supple texture and opulent fruit, fused with
smooth but bright flavors on the finish.
Try this Pinot Noir paired with poached
salmon in cream sauce or pork with mushrooms.