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Wine Details
Price:
$12.00 per bottle
Description:
As soon as we got the fruit to the winery, we destemmed the grapes and put them directly into our open-top fermentors for a five-day cold soak. Once fermentation began, the cap was gently submerged three times a day, to distribute the solids and create fuller flavors in the wine. It then went to barrels for eight months of aging. For Pinot Noir, I choose small French oak barrels from a variety of forests – primarily Bourgogne, Center of France and Never. These barrels have a tight grain, and impart only a touch of nutty flavor. The medium toast level I request gently suggests a light toasty component in the finished wine.
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Varietal Definition
Pinot Noir:
The name is derived from the French words for ‘pine’ and ‘black’ alluding to the varietals' tightly clustered dark purple pine cone shaped bunches of fruit. Pinot Noir grapes are grown around the world, mostly in the cooler regions, but the grape is chiefly associated with the Burgundy region of France. It is widely considered to produce some of the finest wines in the world, but is a difficult variety to cultivate and transform into wine. By volume most Pinot Noir in America is grown in California with Oregon coming in second. Other regions are Washington State and New York.During 2004 and the beginning of 2005, Pinot Noir became considerably more popular amongst consumers in the United States, possibly because of the movie Sideways. Being lighter in style, it has benefited from a trend toward more restrained, less alcoholic wines. It is the delicate, subtle, complex and elegant nature of this wine that encourages growers and winemakers to cultivate this difficult grape. Robert Parker has described Pinot Noir: "When it's great, Pinot Noir produces the most complex, hedonistic, and remarkably thrilling red wine in the world."
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