Our 2012 Carneros Pinot Noir will seduce you with lusciously ripe flavors and the texture of fine silk. Perhaps the god of wine, Dionysus, gave us idyllic weather in the 2012 vintage to apologize for our need to coax our grapes to maturity in 2011’s unusually cool temperatures. Regardless, 2012 was a winemaker’s dream that gave our Pinot Noir generous aromas of Bing cherry and Burgundy plum, layered with teaberry, cinnamon and vanilla nuances. Winemaker Matthew Glynn often speaks of the wine’s “emotional perfume” which, for him, brings memories of the wood of a seasoned violin. Fully ripened tannins structure the harmonious flavors, while toasted new barrels scent the finish with warm spice.
The character of the vintage gives our Pinot Noir its sense of time, while our two exceptional vineyards at the southern tip of Napa Valley give its sense of place. We harvested 75% of the wine from our Acacia estate vineyards in the windswept Los Carneros American Viticultural Area (AVA): the picturesque Lone Tree Vineyard, on the rolling hills surrounding the winery, and Winery Lake Vineyard, which is located a few miles away. The widely diverse clones and soils found in these vineyards contribute layers of flavors and texture to our Pinot Noir.
We hand harvested the clusters in the early morning and then hand sorted the fruit twice at the winery—first as clusters and then as destemmed berries—for optimum quality. Prior to fermentation, the berries were cold soaked for gentle flavor, color and tannin extraction. Matthew fermented the must in open-top fermentors, using native yeast for greater complexity and gentle punch-downs to re-submerge the cap of skins. Following extended maceration and gentle basket pressing, the wine was transferred to barrels for malolactic fermentation and barrel aging.