Pinot Noir
Cherry Pie Tri County Pinot Noir 2019
Cellar for up to 7 years. No need to decant before serving.
This Tri County Pinot is crafted from fruit sourced from three different counties in California which each have their own AVA designation. The majority of the fruit comes from Stanly Ranch vineyard in Carneros, the coolest of the three areas which produces grapes with great freshness and elegance. There are also grapes from Alta Loma and Arroyo Loma vineyards in Monterey County which are planted on gravelly loam soils, helping to lock in rich earthy and ripe fruit flavours.
The remainder of the fruit comes from Los Alamos vineyard in Santa Barbara which is cooled by the nearby Pacific Ocean and grown on sandy soils. These conditions guarantee an extended ripening period which creates grapes with plenty of acidity and intense flavours and aromas. In the winery these three components are skillfully combined to give an authentic expression of Californian Pinot Noir. Before release the wine is aged in French oak with a ratio of 30% new barrels used.
On the nose there are intense aromas of brandy-soaked cherries, cranberries and strawberries while the first sip reveals a light and elegant body, distinctive freshness and bright red fruit flavours which linger on the palate. A great wine to serve with duck dishes, tomato-based pastas or a generous platter of charcuterie.
This Tri County Pinot is crafted from fruit sourced from three different counties in California which each have their own AVA designation. The majority of the fruit comes from Stanly Ranch vineyard in Carneros, the coolest of the three areas which produces grapes with great freshness and elegance. There are also grapes from Alta Loma and Arroyo Loma vineyards in Monterey County which are planted on gravelly loam soils, helping to lock in rich earthy and ripe fruit flavours.
The remainder of the fruit comes from Los Alamos vineyard in Santa Barbara which is cooled by the nearby Pacific Ocean and grown on sandy soils. These conditions guarantee an extended ripening period which creates grapes with plenty of acidity and intense flavours and aromas. In the winery these three components are skillfully combined to give an authentic expression of Californian Pinot Noir. Before release the wine is aged in French oak with a ratio of 30% new barrels used.
On the nose there are intense aromas of brandy-soaked cherries, cranberries and strawberries while the first sip reveals a light and elegant body, distinctive freshness and bright red fruit flavours which linger on the palate. A great wine to serve with duck dishes, tomato-based pastas or a generous platter of charcuterie.
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Description
Cellar for up to 7 years. No need to decant before serving.
This Tri County Pinot is crafted from fruit sourced from three different counties in California which each have their own AVA designation. The majority of the fruit comes from Stanly Ranch vineyard in Carneros, the coolest of the three areas which produces grapes with great freshness and elegance. There are also grapes from Alta Loma and Arroyo Loma vineyards in Monterey County which are planted on gravelly loam soils, helping to lock in rich earthy and ripe fruit flavours.
The remainder of the fruit comes from Los Alamos vineyard in Santa Barbara which is cooled by the nearby Pacific Ocean and grown on sandy soils. These conditions guarantee an extended ripening period which creates grapes with plenty of acidity and intense flavours and aromas. In the winery these three components are skillfully combined to give an authentic expression of Californian Pinot Noir. Before release the wine is aged in French oak with a ratio of 30% new barrels used.
On the nose there are intense aromas of brandy-soaked cherries, cranberries and strawberries while the first sip reveals a light and elegant body, distinctive freshness and bright red fruit flavours which linger on the palate. A great wine to serve with duck dishes, tomato-based pastas or a generous platter of charcuterie.
This Tri County Pinot is crafted from fruit sourced from three different counties in California which each have their own AVA designation. The majority of the fruit comes from Stanly Ranch vineyard in Carneros, the coolest of the three areas which produces grapes with great freshness and elegance. There are also grapes from Alta Loma and Arroyo Loma vineyards in Monterey County which are planted on gravelly loam soils, helping to lock in rich earthy and ripe fruit flavours.
The remainder of the fruit comes from Los Alamos vineyard in Santa Barbara which is cooled by the nearby Pacific Ocean and grown on sandy soils. These conditions guarantee an extended ripening period which creates grapes with plenty of acidity and intense flavours and aromas. In the winery these three components are skillfully combined to give an authentic expression of Californian Pinot Noir. Before release the wine is aged in French oak with a ratio of 30% new barrels used.
On the nose there are intense aromas of brandy-soaked cherries, cranberries and strawberries while the first sip reveals a light and elegant body, distinctive freshness and bright red fruit flavours which linger on the palate. A great wine to serve with duck dishes, tomato-based pastas or a generous platter of charcuterie.
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