We are pleased to present our second vintage of Pinot Noir from Mt. Carmel Vineyard. This outstanding vineyard site always produces a wine of outstanding quality. Our 2000 vintage placed number one in a tasting of over eighty Pinot Noirs from the Central Coast region conducted by Wine Country Living Magazine. We are one of only three winemakers that have the privilege to work with these grapes, the others being Bryan Babcock and Jim Clendenen, of Au Bon Climat.

In 2001 the weather during harvest was cooler than in 2000, so the harvest of grapes from Mt. Carmel took place on October 17, 2001. The grapes were harvested with a sugar level of 25.2 Brix. This wine was produced from grapes grown in a specific block at Mt. Carmel, which was planted from cuttings taken from the original block of Mt. Eden clone at Sanford & Benedict Vineyard.

The grapes were entirely destemmed and crushed gently into small open top fermenters. After a two day soaking period the must was inoculated with yeast. After fermentation began, the skins were punched down three times a day for nine days. After a four day post fermentation period the wine was pressed off and settled. The wine was transferred to the traditional Burgundian French oak barrels where it aged for eleven months. Bottling took place on September 2, 2002.

This wine has aromas of raspberries, with hints of hazelnuts and cinnamon. On the palate, the wine displays similar flavors, with hints of spice and oak vanillin. The acidity is relatively high, which means that this wine will benefit from several more years of bottle aging. Enjoy this wine with duck, osso bucco and prime rib.


Rick Longoria
Winemaker

Release date: October 1, 2003

Composition: 100% Pinot Noir: Mt. Carmel Vineyard

pH: 3.38
Alcohol by volume: 14.8%
Titratible acidity: .63 g/100 ml.
Production: 100 cases
back to Our Wines page