Vintage:

The 2001 vintage was a climatic roller coaster ride. A warm March led to early bud break, followed by April frosts that significantly reduced the crop in some north coasts regions. May and June were warm, but the weather turned cool again in July and August, slowing the ripening process, which was reignited by an early September heat wave. The result in Napa Valley was a small-to-medium-size crop of fully ripened Pinot Noir grapes blessed with intense fruit flavors.

Vineyards:

The grapes for this wine came from five vineyards in the cool, often foggy, Carneros region in southern Napa Valley, which is heavily influenced by nearby San Pablo Bay and renowned for its world-class Pinot Noir. The fruit was hand-harvested between September 3rd and September 14th with an ideal balance of sugars and acidity.

Winemaking:

Eighty percent of the grapes were crushed while 20% were retained as whole clusters. The juice and whole berries, inoculated with a variety of yeast strains, fermented together in a combination of small, open-top fermenters and medium-sized, closed tanks, with daily punch-downs to ensure complete maceration of skins and juice. After three weeks, the wine was transferred to French oak barrels, 70% new, where it aged 14 months before bottling in January 2003.

Tasting Notes:

Our 2001 Carneros Pinot Noir, produced in limited quantities, offers a fragrant, varietally expressive aroma of black cherry fruit, with hints of dried rose, spice and cassis. Its velvety, mouth-filling, black cherry flavors are supported by moderate tannins and culminate in a long, fruit-filled finish. Enjoyable to drink now, this wine will develop additional bouquet, richness, and complexity with 2-3 years of further bottle aging.