VINEYARDS 52% land; 22% Schug Estate; 14% Ricci; 9% Sangiacomo; 3% Brown APPELLATION: Carneros
SUGAR AT HARVEST 24.4 degrees Brix, average
FERMENTATION 6 to 8 days in stainless steel punch-down and rotary fermenters, with cap immersion up to 3 times daily
AGING/COOPERAGE 2 months in 800 gallon oak casks (during malo-lactic fermentation) 9 months in 60 gallon French oak, medium toast barrels (21% new)
ALCOHOL 13.8% by volume
ACIDITY TA = 0.67g/100ml; pH = 3.46

WINEMAKER’S NOTES
This classic Carneros region Pinot Noir offers a wide range of flavors and aromas, in the tradition of the finest red Burgundies of France. “Clonal diversity” is achieved by carefully blending several vineyard lots, each retaining its own unique clonal signature in the blend. The result is a complex wine with a rich bouquet of cherries, berries and hints of spicy new oak. It has flavors reminiscent of black cherry, currant and strawberry, followed by a rich, spicy texture and a long silky finish. This wine pairs nicely with lamb, duck, even grilled fish, and will improve with additional cellaring for 2 to 5 years.

Accolades - 2015 Vintage

James Suckling - 92pts - "Dried berry and spice with hints of cedar follow through to medium body, firm and silky tannins and a savory finish. A little tight now but will reward after two or three years of bottle age." May 2017

Wine Advocate - 87pts - "Pale ruby-purple colored, the 2015 Carneros Pinot Noir is scented of kirsch, warm cranberries and baking spices. Medium-bodied with a nice chewy texture it has a good amount of red fruits juxtaposed by a bit of earthiness and finishes savory. This is definitely worth the slight trade up from the Sonoma Coast Pinot Noir!" - January 2017