Winemaker Notes
The difference between good and great Pinot Noir is about 45 minutes. When first poured, the wine is tight with aromas and flavors of earth, tea, and cedar, with a slight hint of rich red fruit. Ten minutes later, there’s an abundance of red fruits - cherry, raspberry, and cranberry. A little more swirling in the glass reveals a complex blend of fruits, dried flower, and orange zest with a bright mouth watering structure backed by a core of firm tannin. We rarely recommend decanting Pinot Noir but, if this wine is to be consumed in the short term, a good decant will please the impatient.
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.