Winemaker Notes
A classically styled Pinot Noir such as this one begs for mushrooms, game birds, soft cheeses and woody herbs. The bright acidity and long tannins of this wine are the perfect foil for cheese soufflés, bacon kissed tarts and the delicate meat of a perfectly roasted bird, rabbit, or pork loin. The trailing earthiness in the finish complements just about any dish made with mushrooms or truffles. This Pinot Noir is a match made in heaven for all cooks, both neophyte and accomplished.
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.