2016, Ferrari Carano, Pinot Noir, Anderson Valley, Sonoma Coast, California, 14.3% Alc, CTnr

Article number: 2016, Ferrari Carano, Anderson Valley Pinot Noir
Availability: In stock

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This is a PRE-SALE DEAL, and your WINE WILL NOT BE READY FOR PICKUP UNTIL WED or THU this week 2/13 or 2/14, we will call you when Wine is ready for Pick-up. THANK YOU!

 

This delicious 100% PINOT NOIR is a blend of grapes from three Estate Vineyards in Anderson Valley

 

TASTING NOTES

 Aromas of ripe cherry, black plum, pomegranate and a touch of warm spice

fill the senses, followed by vibrant flavors of complex red fruits, cola, rose

 petals and warm baking spices. Notes of graham cracker and pie crust

round out the soft finish. A velvety texture and bright acidity distinguish this

 naturally-balanced wine.

 

VINTAGE NOTES

 The 2016 growing season started with a warm spring along with some much

needed rain. Bloom occurred in late May and we had a very bountiful set.

Summer weather was ideal with not a lot of heat spikes. August was very

 mild and allowed for ideal ripening. September brought some warmer days

and pushed the grapes to optimal ripeness, with harvest occurring mid

September through October 1.

 

WINEMAKING NOTES

The grapes are hand harvested and hand sorted in the field. They are gently

 destemmed and transferred to small, stainless steel open top tanks or bins.

After a three-day cold soak, various yeast strains are introduced. Fermentors

are punched down one to three times per day. Wines are pressed when dry

and then moved to barrels to complete malolactic fermentation. The blend

was assembled in July and bottled in August.

 

FOOD PAIRINGS

 This wine pairs perfectly with salmon, fowl and meat entrées like beef

bourguignon or rack of lamb. During the holidays, pair our Pinot Noir with an

herb-roasted turkey, gravy and cranberry sauce dinner, or other dishes like a

fall harvest salad with butternut squash, pumpkin seeds, pecans and greens,

sweet potatoes with walnuts, bread stuffing with herbs, sage, wild rice and

giblets, and even roasted goose.

 

COOPERAGE

35% new French oak, 65% older French oak

 

 

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