2016 
											Pinot Noir					 Bottle

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2016
Pinot Noir

Anderson Valley

Silver-medal at the 2018 Mendocino County Wine Competition. Beautifully-balanced, ample and refined, grapes are from our three, distinctly-different Mendocino County Pinot Noir vineyards.

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Silver Medal, Mendocino County Fair

08/13/2018


Aromas & Flavors

Aromas of ripe cherry, black plum, pomegranate and a touch of warm spice fill the senses, followed by vibrant flavors of complex red fruits, cola, rose petals and warm baking spices. Notes of graham cracker and pie crust round out the soft finish. A velvety texture and bright acidity distinguish this naturally-balanced wine.

Food Pairings

This wine pairs perfectly with salmon, fowl and meat entrées like beef bourguignon or rack of lamb. During the holidays, pair our Pinot Noir with an herb-roasted turkey, gravy and cranberry sauce dinner, or other dishes like a fall harvest salad with butternut squash, pumpkin seeds, pecans and greens, sweet potatoes with walnuts, bread stuffing with herbs, sage, wild rice and giblets, and even roasted goose.

How It's Made

The grapes are hand harvested and hand sorted in the field. They are gently destemmed and transferred to small, stainless steel open top tanks or bins. After a three-day cold soak, various yeast strains are introduced. 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 blend was assembled in July and bottled in August.

The Vintage

The 2016 growing season started with a warm spring along with some much needed rain. Bloom occurred in late May and we had a very bountiful set. Summer weather was ideal with not a lot of heat spikes. August was very mild and allowed for ideal ripening. September brought some warmer days and pushed the grapes to optimal ripeness, with harvest occurring mid September through October 1.

AppellationAnderson Valley

GrapePinot Noir

Cooperage35% new French oak, 65% older French oak

ReleaseWinter 2018