Nose
fragrant nose of bright raspberry, strawberry, red cherry, cranberry, and pomegranate fruit, with a darker plum tone and hints of rose petal and oak toast adding complexity.
Palate
On the palate, the wine is richer and more intense than its nose might suggest, with concentrated black cherry, plum and blackberry flavors that turn spicy on the long, youthfully firm finish.
Growing Conditions
In 2013, a warm, dry winter and early spring resulted in early budbreak, consistent flowering of the vines, and an excellent fruit set. Summer growing conditions were ideal, with moderately warm days and cool nights fostering steady, even ripening. Many wines from the vintage are of exceptional quality, with enviable intensity, structure and balance.
Winemaking
We handle our pinot noir fruit very gently, cold-soaking the must (unfermented juice and skins) for several days prior to fermentation to extract early color and flavor. The must warms up naturally over the course of a week before native yeast from the vineyards spontaneously initiate fermentation, which is sustained by inoculating the fermenting wine with a cultured yeast strain. The grapes from each vineyard are fermented separately in small open top tanks with gentle daily punchdowns of the skins to extract optimal color, flavor and tannin. Post- fermentation, the free-run wines are drained from the skins and transferred to carefully selected French oak barrels, where they age three months before being blended. The 2013 Two Creeks Pinot Noir spent a total of ten months in barrel before bottling in June, 2014.
Aging
10 months in French oak barrels, 37% new
