1999 Pinot Noir
Cakebread Cellars' Pinot Noir grapes come from carefully selected vineyards in the Carneros Appellation.
The 1999 growing season was comparatively quite a cool one, even by Carneros standards. However, while grape acidities and colors were very good, grape yields, on the other hand, especially with the Carneros Pinot Noir, were way down. Low yields for Pinot Noir translate into even darker colors and fuller flavors; especially for this variety, less really is better.
After being hand-harvested and delivered to Cakebread Cellars, the 1999 Pinot Noir grapes were allowed to "cold-soak" for 4 to 5 days, prior to fermentation. After fermentation completed, the Pinot Noir underwent an extended maceration on the skins for 2 to 3 days' time. Winemaker Bruce Cakebread taste-tested the various lots of the Pinot Noir for optimum levels of flavor intensity, before draining them and "putting them to barrels." This so-called "free run" is used exclusively in making all our Cakebread Cellars' Pinot Noirs.
Cakebread Cellars' 1999 Napa Valley Pinot Noir displays an incredibly beautiful, dark red garnet color. The aromas of this wine are reminiscent of dried rose petals, a faint scent of cloves and quite ripe black cherries. The flavors mirror this wine's complex, but always engaging aromas. There is also a definite note of anise or licorice as well as one of black currants. The impression on the palate is one of a rich, full, seamless integration of huge flavorful fruit and rich new French oak - all in effortless balance.
Total Acidity: 0.57g/100ml
Residual Sugar: 0.05g/100ml