Winemaker Notes
Rich aromas of black plum, ripe cherries, and rhubarb; with hints of pomegranate, tea, and earth. The mouth is silky; with flavors of red currants, cranberry, and sweet vanilla. Firm acidity and delicate tannins focus the palate and provide a lingering finish of spice and red fruit.
Professional Ratings
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James Suckling
Lifted and delicate aromas of cherries, cassia bark and violets. The palate is medium-bodied with finely integrated tannins and acidity, showing notes of blueberries, licorice and forest floor. Very pretty and giving with a slightly bitter finish. Drink or hold.
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Wine Spectator
This throws off some pretty black tea and sous-bois notes in front of a core of gently mulled red and black cherry fruit that shows good underlying juiciness. Lightly singed anise echoes through the finish. Drink now through 2030. 5,000 cases made.
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.