Winemaker Notes
Pretty but concentrated aromas of rose petal, dark cherries, cocoa, anise and cardamom. Sweet cherry and plum entry with a zesty mid palate reminiscent of baking spices, leading into an elegant, lingering finish.
The richness of this wine pairs well with meats such as lamb, duck, and stewed curries, as well as artisanal cheeses and wild mushrooms.
Professional Ratings
-
James Suckling
A fresh, medium-bodied pinot noir. Fruity and floral with notes of currants and fresh berries. Some dark wood. Mellow on the mouth with a clean finish. Firm and linear, too. Drink now.
-
Wine Enthusiast
Juicy, tangy and savory in cedar, black tea and rhubarb, this is an expressive, exuberant red wine that is earthy and lightly spicy. Firm tannin's provide a structural foundation beneath light bodied ripeness and persistent acidity.
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.