Winemaker Notes
The 2016 Shop was raised in a combination of 228 and 300 liter barrels and concrete, and in the concrete the wine was especially funky. After blending in the summertime the wine began to resolve, but when the wine went into bottle in the summer of 2017, it was still wound pretty tight. It was only after about 18 months in bottle that it blossomed, as if to say, “OK, now I am ready.” In addition to the usual dark Carneros fruits, there is an iron or mineral streak that adds interest. Give it a little air and it will really sing.
As early as the 1970s Carneros became known as a source of terrific Pinot Noir, and was one of the first California regions to gain such a reputation. The combination of sunny days, cooling fog and thin clay soils are tailor-made for the variety. Another factor in Pinot Noir’s prominent place here is vintners’ willingness to experiment widely. The history of the grape in Carneros is marked by continuous research into clonal variations, viticultural techniques and site selection. Careful evaluation over time has revealed a signature flavor profile as well. Complex aromas and flavors of cherry, red berry, spice, earth and cola appear time and again in Carneros Pinot Noir. To this day the appellation remains one of California’s standard bearers for the variety.