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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94 Points, The Tasting Panel Magazine
Best of Class, 2019 San Francisco Chronicle Wine Competition
4 Stars, Restaurant Wine
Silver Medal, 2019 Sunset International Wine Competition
Silver Medal, 2019 Press Democrat North Coast Wine Challenge
Gold - 93 Points, American Fine Wine
Gold Medal, 2019 TEXSOM International Wine Awards
Gold, 91 pts, 2019 International Women's Wine Competition
Silver Medal, 2018 Mendocino County Fair Wine Competition
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.
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 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.
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