Medium-light to medium ruby; attractive, spicy, floral, bright cherry and pomegranate aroma with hints of clove and cola; medium-full body; crisp, moderately rich, well balanced, elegantly styled, cherry and raspberry fruit flavors with herbal notes and tending to be a bit tight on the finish; medium tannin; lingering aftertaste. Deserves a few more years of bottle aging.
2012 Ferrari-Carano Middleridge Ranch Pinot Noir
Anderson ValleyBuy Now
Between two ridges in the hills above Boonville, Mendocino County, sits Ferrari-Carano’s newest Pinot Noir ranch, Middleridge, in Anderson Valley. This wine is lush with aromas and flavors of intense black cherry, pomegranate, cola, maple, spice and mocha. This wine’s smooth texture is complemented by bright acidity, creating a beautifully-balanced wine with soft tannins and a rich finish.
...The result is a complex wine that shows off an array of aromas and flavors, including orange peel, fleshy dark fruits, clove, cola and cherry. Earthy tannins reveal themselves after mid-palate, tamed by a lingering sweet fruit finish. Ferrari-Carano purchased Middleridge Ranch in the spring of 2012, and its debut vintage bodes well for future releases.
An aromatic feast of fresh cherry, warm baking spices, sandalwood and a touch of grilled mushrooms and beef stew. Mid to full-bodied flavors of black cherry, black raspberry and spice are enticing, supported by gentle, submerged tannins. The generous fruit sap floods the mid palate with enjoyment, holding fort as well on the amazing peacock finish. Balance is impeccable.
Characterized mainly by gentle and open rolling hills studded with large oak trees, Middleridge is a 160-acre ranch where 22 acres of well-regarded Pinot Noir clones are planted at 1,600-foot elevation. The 2012 growing season was very consistent with no major heat events during bloom, set or verasion. We thinned the fruit on the vine for balance and to achieve optimal fruit flavors. Harvest began late September and concluded mid-October, before the rains started.
The Pinot Noir grapes are hand harvested and hand sorted in the field. The grapes are cold soaked for two to three days and fermented in small bins and stainless steel open-top fermentors. Various yeast strains are introduced to add complexity. Fermentors are punched down one to three times per day. Wines are pressed when dry and then moved to barrels to complete malolactic fermentation. The wines are aged for 10 months in new and neutral French oak barrels.
- Anderson Valley
- 100% Pinot Noir
- 48% new French oak, 52% older French oak
- Release Day
- Summer 2014