Vintage:

The weather conditions during the spring of 2000 held few surprises. With the exception of a brief hot spell in mid-June, Napa Valley experienced a mild summer with cool evenings, resulting in slow, steady ripening and optimum fruit quality and flavors. Hand harvesting of Cakebread Cellars' Pinot Noir began in late August and continued into mid-September.

Vineyards:

The grapes come from select vineyards in the Carneros region, Napa Valley's southernmost appellation. This area benefits from the cooling maritime influences of San Pablo Bay and the Pacific Ocean and, like the Burgundy region of France, is best suited to delicate, early ripening varieties such as Chardonnay and Pinot Noir.

Fermentation & Aging:

Prior to fermentation, the Pinot must was chilled to 48°. This "cold soaking" intensifies the wine's color. Once fermentation was complete, the fruit underwent an extended maceration for five to ten days before the juice was pressed off the skins. As in past vintages, Cakebread Cellars used only the "free run" juice in its 2000 Pinot Noir.

Winemaker's Notes:

Cakebread Cellars' 2000 Napa Valley Pinot Noir displays an attractive light red garnet color while, on the nose, ripe fruit aromas meld with hints of allspice and clove. In the mouth, rich, opulent flavors give way to a long, lengthy finish. This wine beautifully integrates bright flavors with subtle nuances to create a memorable first impression, whether enjoyed now or saved for future use.