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2011 Monterey County Pinot Noir
Vineyard
Planted on benchlands near the Santa Lucia Highlands AVA, our Monterey County Pinot Noir vineyards dip in and out of the fog line during the ripening season. Because we farm our own vineyards, we control the winemaking process from vineyard block to bottle.
Vintage
2011 was the perfect year to make Pinot Noir. Later-ripening varietals fell victim to unseasonal rainstorms but by that time all our Pinot Noir was picked and fermenting away in the cellar. Winemaker Alison Crowe starts off with a cold soak to fix color, ferments warm to extract the rich tannins and presses gently to minimize seed extraction. Lees stirring, 100% French oak aging and careful final blending finish off the minimalist process.
Tasting Notes
Alison says, “This is a Pinot with power, but also with finesse. Aromas include ripe blackberries, cherry preserves, vanilla toffee and toasted French oak. I love the velvety richness of the attack. The flavors of dark red fruits and exotic spices just make this a juicy, delicious mouthful of wine.”
Alcohol, 13.50%; pH, 3.67; total acidity, 6.3 g/L; 6,039 cases produced. |
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$14.99 / BOTTLE
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We blend our Carneros Pinot Noir from select blocks in three vineyards spread evenly on an east-west line across the heart of the appellation, all exposed to winds off San Francisco Bay.
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Rodgers Creek Vineyard Pinot is sourced from a single site high on a ridge exposed to extremes of both wind and fog, from the Pacific as well as San Francisco Bay.
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The Sonoma Coast Chardonnay is sourced from two of our vineyards in Carneros, plus a third in the foggy western reaches of the Russian River Valley.
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