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.
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
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.