Winemaker Notes
Pair with herb-crusted roasted chicken or pan-seared duck breast. The wine’s silky texture and bright acidity cut beautifully through the poultry’s skin and fat, while its earthy, savory notes, like mushroom and forest floor, perfectly complement the rich flavors of a herb crust or the characteristic gamey profile of duck.
Blend: 90% Pinot Noir, 10% Syrah
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.