apple and apricot preserves. This delectable wine has a plush, rich mouthfeel - bold on the front, balanced mid-palate, and a long, lingering finish.
Food Matching Pair with a triple cream cheese or Dover Sole in lemon sauce
Serving Temperature 10℃ - 12℃
The Sonoma Coast AVA extends from San Pablo Bay to the border with Mendocino County. The appellation is known for its cool climate and high rainfall relative to other parts of Sonoma County. Close to the Pacific, with more than twice the annual rainfall of its inland neighbors, it’s warm enough to ripen wine grapes because most vineyards are above the fog line.
Los Carneros AVA
Carneros is the only appellation located at the crossroads of two major wine regions, the Napa and Sonoma Valleys. Influenced by the maritime breezes and fog from its southern border with the San Pablo Bay, Carneros produces the region’s finest Chardonnay, Pinot Noir, and sparkling wines. The Carneros Wine Alliance is committed to promoting the distinction, diversity and above all, quality, of the grapes and wines from Carneros.
Direct, daily influence from the Pacific Ocean defines the appellation. In the northern reach, vineyards are planted high on ridges just a few miles inland. Many lie above the fog that moves in to blanket lower elevations in the afternoon. The heart of Sonoma Coast AVA includes the Freestone area, a sheltered, pastoral valley where hillside vineyards bask in sun when it breaks through the fog. In the south, vines in adobe soils grow to the edge of salt mashes bordering San Pablo Bay. And within the Sonoma Coast AVA lies the wind- and fog-influenced Petaluma Gap area, named after a coastal mountain opening that allows winds from the Pacific to breeze through the town of Petaluma and then roar south to San Pablo Bay.
Los Carneros AVA
The soils of the Carneros region are predominantly clay and very thin and shallow (approximately 3 feet/1 meter deep), providing poor drainage and fertility. The fierce and persistent winds coming off the bay encourages the grapevines to struggle and retain moisture. While this aids in keeping crop yields small, it can also delay the grapes from ripening sufficiently. In vintages with a long, drawn out growing season that allow the grapes to ripen, intense and vivid flavors can develop.
Harvest Hand harvested August 26 thru September 23rd 2015
Vinification Whole cluster pressed, 100% Malolactic Fermintation, barrel fermented, and aged
Aging Aged sur lie for 13 months in French and Hungarian oak ; 25 % new oak
Acidity 6.18 (T/A)
Residual sugar 2.1 g/L (total sugar)
Robert Parker 92 Point!
Jeb Dunnuck 93 Point!