2012 Ferrari-Carano Pinot Noir AV

Anderson Valley

Ferrari-Carano Vineyards and Winery Pinot Noir, Anderson Valley 2012, Mendocino County, California Buy Now

This new, delicious wine comes from our three ranches in Anderson Valley, Mendocino County. The wine has rich aromas and flavors of black cherry, plum, pomegranate, cinnamon, spice, earth and toasty oak notes. A velvety texture and bright acidity create a naturally-balanced wine with a lingering finish.

90 Points Winereviewonline.com
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This skillfully made Pinot Noir beckons with a fragrance that’s elusively floral and fruity. Relatively dark in color (for Pinot) it nevertheless remains fairly delicate, with a subtle undertow rather than a tsunami of sweet fruit. It has just the right weight for good roast chicken and will go nicely with duck breast or pork chops...

89 Points California Grapevine
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Medium-light ruby; attractive, fragrant, black cherry and pomegranate aroma with hints of cinnamon, mocha and dried herbs; medium to medium-full body; fleshy, dark cherry fruit flavors with a velvety texture; medium tannin; lingering aftertaste. Enjoyable to drink now. Highly recommended.

92 Points Winelinesonline.com
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Lots of “S” words come to mind with describing this wine, including sleek and supple. Translucent rose coral in color, it has a heady nose of sweet, fleshy dark cherries, citrus, orange, dark flowers, wintergreen, allspice and black tea. The supple, sweet mount entry emphasizes the plump fruit and rounded tannins, and the finish is – S-word alert! – sweet and smooth.

Vintage Notes

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.

Winemaker Notes

The Pinot Noir grapes were 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 wine has aged for 10 months in new and neutral French oak barrels before bottling.

Anderson Valley
100% Pinot Noir
45% new French oak; 55% older French oak
Release Day
April 2014