Pinot Noir Writing by Doug MeadorAfter a typical Arroyo Seco long growing season, the Pinot Noir grapes were harvested in late-September 2003 at 24.5 Brix. Fermentation was accomplished in 5 Ton open top fermentors and hand punched 3 times a day, for over a week. After gentle pressing when the wine was completely dry, it then completed malo-lactic fermentation in tank. At the completion of M-L, it was aged in Mercury barrels (French Burgundian Oak) for 18 months.
Our Pinot Noir was harvested after a long mild growing season just perfect for this varietal. This resulted in a wine that has an explosion of vibrant cherry flavors with a delicious hint of milk chocolate. Lengthy barrel aging in French Oak for over 18 months gives the wine structure and vanilla tones. This food friendly Pinot Noir will be a very pleasing accompaniment to almost any entrée from almond encrusted salmon to duck in cherry reduction sauce.
Fabulous now, or may cellar up to ten years.
