Nose
fresh, pretty aromas of black cherry, raspberry and dark plum fruit, complemented by intriguing hints of rose petal, lavender, brown spices, warm earth and chocolate.
Palate
On the dense, beautifully textured palate, the wine offers rich, succulent flavors of dark cherry, blackberry and plum that pick up zesty spice and mineral tones on the long, fruit-filled finish.
Growing Conditions
2014 was another in a series of excellent vintages in Anderson Valley. A warm, dry spring initiated early budbreak and segued into a consistently mild summer characterized by cool, foggy mornings, warm afternoons and cool evenings. These conditions produced grapes with an ideal balance of ripe fruit flavors and bright, refreshing acidity.
Winemaking
Our 2014 Annahala Ranch Pinot Noir is a blend of four top-quality French Dijon clones of the variety: 777 (46% of the blend, contributing bold fruit and balanced acidity); 667 (21%, dark color and structured tannins); 115 (21%, lighter color and softer tannins); and 114 (12%, dark fruit and supple tannins). Each clonal lot was handled gently and cold-soaked for several days prior to fermentation to extract early color and flavor. In 2014, we fermented 13% of the juice with stems – a traditional Burgundian practice – which contributed to the wine’s structure and added a pleasing spice tone. Gentle daily punchdowns of the skins during fermentation and extended maceration time post-fermentation extracted optimal color, flavor and tannin. The clonal lots aged six months in French Burgundian oak barrels, 38% new, before blending. The blended wine spent another four months in barrel prior to bottling in July, 2015.
