Our 2006 Pinot Noir was produced primarily from grapes grown along California’s marine-influenced Central Coast. Reflecting the character of the cool, elongated 2006 vintage, which fostered the development of classic varietal aromas and flavors in our Pinot Noir grapes, this vivacious red wine’s hallmark is fresh, vibrant fruit. In the nose, lovely raspberry and dried cherry aromas mingle with complementary scents of white and black pepper, mint and chicory. On the medium-bodied palate, the wine’s supple, silky, berry and cherry jam flavors display a zesty black pepper spiciness in the bright, crisp finish. Enjoy this pert, pretty Pinot Noir with grilled salmon, herb-roasted chicken, baked ham, and lighter pork and duck dishes.
VintageThe 2006 growing season was one of the coolest and most-drawn out in recent memory. Plentiful spring rainfall and atypically cool summer temperatures delayed the harvesting of some varieties by as much as four weeks. The benefit is that most varieties were able to ripen slowly and evenly, enabling growers to harvest their fruit with an excellent balance of sugar and acidity and well-developed flavors. Overall, yields were down appreciably from 2005, further enhancing the concentration of grape and wine flavors. 
VineyardThe cool microclimates and well-drained alluvial soils of the Central Coast vineyards from which we source Pinot Noir enable our grapes to ripen slowly and evenly throughout the growing season, developing the complex, seductive flavors that make Pinot Noir among the world’s most prized grape varieties. Working with this high-quality fruit enables us to produce a Pinot Noir with classic berry and spice aromas, a supple, silky texture and vibrant, elegant flavors.Fermentation & AgingThe grapes were de-stemmed and lightly crushed into open-top fermenters. The juice cold-soaked for 48 hours before it was warmed up to initiate a native yeast fermentation that completed in 8-10 days. During the fermentation, we punched down the cap of skins and seeds to achieve a gentle extraction of tannins and a softer mouthfeel. After the wine was pressed off the skins, it was transferred to barrels of varying ages, 20% new, to complete its malolactic fermentation. During barrel aging, which averaged five months, the wine was not racked until was ready for bottling. This regimen added roundness and complexity to our Pinot Noir’s vibrant fruit flavors.
