Wine Descriptions

Pinot Noir | Cabernet Sauvignon | Chianti

Pinot Noir

You’re beautiful…a goddess…but so exasperating! Loving you is like worshiping an unfaithful temptress! As often as you’ve disappointed us with your undependable ways, you always seem to draw us back. Your alluring beauty and elegance leave us helpless and forgiving of all your moodiness. So long disdainful of any place outside of your home on the golden slopes of Burgundy, we’ve learned to pacify your temperamental nature with brisk coastal breezes and hillside vistas of the New World. Perhaps now you will grace us with all the charm and beauty that has kept the Burgundians devoted to you for centuries. (Description taken from appellationamerica.com )

Pinot Noir is a finicky grape that grows in cooler climates around the world. The vines require warm days and cool nights in order to reach their peak. They have long been associated with the Burgundy region of France and for centuries have produced some of the worlds most outstanding wines. Recently California and Oregon have become very adept at growing this grape and producing wonderful wines from it. This is due to the geography being very similar to Burgundy. The cool ocean breezes provide a climate that allows the grape to thrive.

In the vineyard the vines are very prone to all kinds of disease that complicate the growing process. The grapes need constant care during this time and are especially sensitive to light, soil types and pruning methods. Pinot Noir crops are generally produced on a smaller scale in order to make tending the vineyard more manageable.

Once the grapes reach the winery it is also a very difficult grape to work with. The grape requires special care in handling and is easily damaged. Vines are harvested at night or in the early morning so as to ensure freshness and minimal bruising. Winemakers do not crush these grapes but place them in open air fermenters anywhere from 3 to 7 days. This allows color, flavor and tannins to be extracted from the skins. Yeast is then added and the grapes are allowed to ferment from 10 to 21 days. During this time the temperature levels are carefully monitored and manipulated in order to transform the sugars into alcohol. Once this primary fermentation is over the grapes are then gently pressed with a minimal amount of pressure and then aged in oak barrels for12 to 18 months.

When done right the results are a wine that is deep, complex and an excellent match with many foods.