2016 PINOT NOIR WINEMAKER’S NOTES:
Eyes : In the glass, the wine is a bright, lively garnet red with flashes of light that almost make the wine sparkle.
Nose: When I bring the glass to my nose, there is a wonderful sense of integration. No one thing screaming out. I find nostalgic aromas of cherry cola, vanilla tapioca, jasmine tea, with hints of roses, anise and eucalyptus. It all reminds me of scents that I grew up.
Mouth: That balance and integration continues in the mouth. Black cherry, orange peel, rhubarb, and a floral tea mingle with hints of caramel, mint, white pepper, on a
background of toast. This wine is light, bright, and elegant the way Pinot Noir should be.
Pairings: This is Pinot Noir in a traditional sense, so forget those big, earthy wines that have been blended with other varietals. I recommend pairing with more dishes like
roast pork dishes to spicy Asian foods. I had it with a Chicago style hotdog and it was perfect.
Bread: The 2012 Pinot Noir was aged in 50% French and 50% American oak. Both were 1 year old with light toasts. After 5 months, we transferred to stainless steel tanks, where the wine was stabilized and cross-flow filtered before bottling.
Butter: The wine underwent 100% malolactic fermentation after primary fermentation.
Composition: 100% California Pinot Noir
Bottling: 5000 cases produced