Aromas of roasted portabella mushroom married with black raspberry and fresh fig open the senses in this California Pinot Noir. On the palate, the flavors reminisce tart cherry, pomegranate, fresh raspberry and fresh purple basil. The finish is soft with dried cranberry, a French Oak kiss of vanilla and toasted nutmeg.
The 2017 harvest was nice and warm through the summer months, allowing our Pinot Noir vineyards to ripen very nicely as expected. This wine is assembled from warm and cool climate lots in Lodi and Clarksburg, making a very rich and complex blend. Our Lodi Pinot Noir was given additional color and structure by adding a small amount of Merlot and Syrah early in the maturation process. The lion’s share of this 2017 Pinot Noir is from Northern Lodi and blended with our Pierson Lambert Vineyard Pinot Noir from Clarksburg. Barbera and Syrah from Paso Robles add finesse, jammy fruit, wonderful acid, and structure to this wine. Lastly, soft and fruity Merlot from Madera County was blended in for increased complexity in appearance and texture.
Enjoy this Pinot Noir alongside a turkey sandwich with cranberry sauce and butter lettuce on crusty bread or a creamy mushroom pasta topped with Romano cheese and broccoli rabe sautéed with garlic.
83% Pinot Noir
13% Paso Robles
4% Madera County
TA 6.1 g/L
RS 3.0 g/L
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