Pinot Noir Cuvee 2016
In France, we refer to the term Cuvée as a carefully selected blend of wine. My approach with this wine was to illustrate a synergy of terroir from an exceptional combination of soils, elevations, microclimates and clones. Each lot was fermented separately in stainless steel open top fermentation tanks and aged for 9 months in French oak barrels. The blending process is slow and meticulous to display each site, while producing a balanced wine enticing to all.
ABOUT THE VINEYARD
The grapes used for this wine were sourced from four different vineyards with a focus on preserving the character of each site. The grapes from Edna Ranch, our home vineyard located within the cool coastal Edna Valley, contributes a racy acidity to the Cuvée. A vineyard located in the Santa Maria Valley, planted on sandy marine soil, lends a hand in building the attractive aromatics. Fruit from Santa Lucia Highlands allows the grapes to have extra sun exposure above the fog line bringing a luscious mouthfeel. Grapes sourced from the Petaluma Gap are exposed to the powerful sea breeze, producing a thicker-skin which contributes to a deeper and darker colored wine.
Ruby with a salmon pink rim
On the Nose:
Red plum sauce, pomegranate, Asian baking sauces, dried rose petal and cured meat
On the Palate:
A medley of red fruit, rhubarb, white pepper showcasing a gentle tannin structure with a fresh acidity
Stainless steel open top fermentation tanks
11 months in French oak barrels, with 30% of them being new