Cattleya Wines Alma de Cattleya Pinot Noir 2017
This Pinot Noir is a true expression of the varietal grown on the Coastal areas of Sonoma County with complex and delicate aromas of raspberries, cherries, wild strawberries and spicy notes. The under forest character adds complexity to a wine that shines by its acidity balanced with soft tannins. Enjoy for everyday occasions. Cheese with slightly sweet, nutty flavors and smooth texture served with pork-based charcuterie. Anchovies, herring, mackerel, mullet fish or grilled salmon with a mild butter sauce. Lamb or pork chops with grilled vegetables. Pasta with light tomato sauce made with wine, broth or a touch of cream. A classic beef Bourguignon or lightly marinated beef tenderloin or filet mignon.
Critical AcclaimAll Vintages
Sourced from the Sonoma Coast, the fruit for this wine was fermented in stainless steel and went through 100% malolactic fermentation; it then aged for 16 months in 15% new French oak. Named for the national fower of winemaker Bibiana González Rave’s home country, Colombia, it’s subtly spiced with aromas of red berries. Roses and white pepper glide along a creamy path on gentle tannins, eventually arriving at a tart, cranberry-tinged fnish.
A handsome red, well-built and polished, with expressive blackberry, peppered meat and licorice notes that gather richness toward refined tannins. Syrah, Merlot and Cabernet Sauvignon. Drink now through 2028.
In her words: Since my early teenage years, my dream has been to make wine.
At a very young age I was fortunate enough to begin learning how to make wine in France. I trained myself while working with some amazing winemakers who showed me the importance of loving the land, how to respect the farming itself, and to focus on the many details that go into making each drop of wine in each and every bottle.
While studying in Bordeaux and Cognac I learned the required viticulture, enology and microbiology (“wine science”); but most importantly, I was also exposed to the many rituals involved in winemaking–things like pruning, harvesting and bottling–that feel so special and meaningful each season. I told myself that one day a bottle of wine would be infused with the longings of my soul through fruit produced from a specific terroir that spoke to my heart. That place I have found.
Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.
Sonoma County wines are produced with carefully selected grape varieties to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous red wines like Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”