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Pinot Noir, Sonoma County (2016)
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Pinot Noir, Sonoma County (2016)

Pinot Noir, Sonoma County (2016)

This bright, medium-bodied Pinot Noir abounds with aromas of red fruit and warm baking spices followed by flavors of cranberry, fresh raspberry and plum. This expressive wine has a silky texture and a lingering finish.

We source our Pinot Noir fruit from vineyards located in the cooler areas of Sonoma County including Carneros, Russian River Valley and Bennett Valley. These areas experience a marine influence from the Pacific Ocean and San Pablo Bay as cool air, fog and wind rolls in at night during the summer, dropping temperatures substantially. This natural air-conditioning is ideal for Pinot Noir as it allows the grapes to develop deep flavors while retaining natural acidity.

$22.00/Bottle
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Vintage: 2016
Varietal Composition:
97% Pinot Noir
3% Syrah
Barrel Aging:
8 Months
100% French Oak
Bottling Date: April 2017
Alcohol %: 14.5
 
len(wineprofile)
Harvest in 2016 started in the middle of August during a pattern of warm sunny days cooled by foggy mornings and breezy afternoons for most of the area. The early months of the year were very mild with little rain allowing the vines to progress steadily and uneventfully. Yields throughout the region were slightly below average but moderate weather starting in early summer gave the fruit plenty of time to develop great color and flavor, resulting in beautifully balanced wines.

We source our Pinot Noir fruit from vineyards located in the cooler areas of Sonoma County including Carneros, Russian River Valley and Bennett Valley. These areas experience a marine influence from the Pacific Ocean and San Pablo Bay as cool air, fog and wind rolls in at night during the summer, dropping temperatures substantially. This natural air-conditioning is ideal for Pinot Noir as it allows the grapes to develop deep flavors while retaining natural acidity.

To capture the distinct varietal characteristics of each vineyard, the lots are fermented separately starting with a five to ten day cold soak to extract optimal color and flavor. After a long, slow fermentation the wine is racked off into French Oak barrels, 25% new, where it undergoes natural malolactic fermentation followed by aging for eight months before blending and bottling.
Double Gold Medal
San Francisco Chronicle Wine Competition


Gold Medal 
Sonoma County Harvest Fair
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