Skip to main content

2016 Pinot Noir Reserve
NEW RELEASE

2016 Pinot Noir Reserve
Wine Specs
Vintage
2016
Varietal
Pinot Noir Reserve
Appellation
Monterey
Vineyard
78% Riverview Vineyard, 22% Viento Vineyard
Harvest Date
Aug 25 – Sep 23, 2016
pH
: 3.5
Aging
100% French oak, 18 months
Bottling Date
Jun 1, 2018
Alcohol %
14.1
Download
In Stock
Add To Cart
$50.00
 
SKU: 16SVIPN7RMONNA2

More than any other varietal, Pinot Noir is an expression of terroir. Terroir is a word bandied about in the wine world meaning the unique characteristics of a particular locale—essentially the taste of the place. And no other varietal reflects its sense of place more than the temperamental Pinot Noir grape. Our 2016 Reserve Pinot Noir is comprised of the barrels that represent our best lots of the 2016 vintage. A blend of Pinot Noir clones 667, 777 and Pommard, it is an elegant wine with aromas of black cherry, blackberry and cassis accented by notes of vanilla and mocha. The well-integrated oak blends with the dark fruit components on the palate, leaving a rich, full mouthfeel with soft tannins

Wine Specs
Vintage
2016
Varietal
Pinot Noir Reserve
Appellation
Monterey
Vineyard
78% Riverview Vineyard, 22% Viento Vineyard
Harvest Date
Aug 25 – Sep 23, 2016
pH
: 3.5
Aging
100% French oak, 18 months
Bottling Date
Jun 1, 2018
Alcohol %
14.1
Download
Wine Profile
Vineyard
The cool temperatures of Monterey County present ideal growing conditions for Pinot Noir. Our 2016 Reserve Pinot Noir was sourced from our Viento and Riverview vineyards. The morning fog, cool winds and longer-than-average growing season translate into intense black fruit flavors, full structure and excellent varietal character.
Varietal Composition
100% Pinot Noir
Winemaking
We picked our delicate Pinot Noir grapes by hand at optimum ripeness. Upon arrival at the winery, the grapes were, destemmed, but not crushed, and put into small open top fermentation bins. During the height of fermentation, the cap was punched down three times a day to gently increase extraction of color and phenolic compounds. Once dry, the must was drained and pressed to stainless steel tanks. After settling the heavy solids, the juice was racked clean to barrels for secondary fermentation and aging. Aged for 18 months in French oak barrels, the wine was bottled then laid down for an additional 6 months prior to release.
Cases Produced
191