Nose
The nose opens up with intense blackberry, spice and bramble.
Palate
In the mouth juicy black cherry joins the fruit, earth and leather support the spice. The mouthfeel is full and supported by just enough French oak to round out the package. An intense concentrated wine.
Growing Conditions
The 2014 growing season got off to an early start with budbreak about two weeks earlier than average. A late winter weather system brought enough rain to supply the vines through bloom and mild warm spring weather gave us fruit set. Mild weather through the growing season without rain events or heat spikes was optimal for the development of the fruit. The early spring brought on an early harvest with average size yields of excellent fruit.
Winemaking
The Pinot Noir grapes from individual vineyard lots were gently hand-harvested at night. They were then destemmed, lightly crushed and cold-soaked for 2 days. During fermentation, the grape skins were punched down or wine was pumped over, one to three times per day, tailored to each lot to extract the fruit characters. The wine then rested in our caves, in French oak barrels (25% new) for 9 months before the wine was bottled.
Food Pairing
The profound partnership of blackberry and spice on the nose pair well with game meats such as roast venison loin with blackberry sauce or braised pheasant with a cherry cider reduction. The touch of oak compliments aged hard cheeses such as Grand Padano, Gouda or Mezzo Secco.
