(From 2010 Vintage) Our 2012 Pinot Noir has deep enticing aromas of red and black cherries and olallieberry accented by dried porcini mushroom, dark tea, sweet spices and wisps of incense. The wine is silky and seamless in the mouth, balancing fleshiness with perfect acidity and an opulent mouthfeel. Individual blocks were harvested at night, sorting out any clusters that might detract from the quality. The fruit was fully destemmed to achieve purity of character and was sorted using state-of-the-art optical machinery to remove any poorly colored or desiccated berries. Gravity-fed into our small open-top fermenters, the cold fruit was allowed to macerate for several days, releasing flavor compounds, structural skin tannins and color. The grapes were then fermented using traditional pigeage or punchdown, to achieve a gentle extraction. Next, the tanks were drained into barrels for aging and these wines remained under perfect conditions in our caves until being blended just prior to bottling.
Raspberry and black cherries, along with ripe plum provides the core fruit tones on the nose, along with hints of cocoa, coffee, leather, and toasty oak, all adding complexity to give great aromatic intensity. The palate has a sweet, broad and rich entry, with dense extract, a rich and expansive mouthfeel and lingering finish.