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
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.
100% Pinot Noir
Total Acidity: 0.57g/100ml
9/22/99 to 9/29/99
Residual Sugar: 0.05g/100ml
100% new French oak