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Pinot Noir, Carneros Napa Valley, 2004
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Our regimen for producing world-class Pinot Noir includes gentle handling of the fruit, moderate fermentation temperatures, and minimal manipulation of the wine during barrel aging. In 2004, our Carneros fruit was cold soaked for 72 hours prior to fermentation to extract more color from the must (unfermented juice and skins). We then inoculated the must with a cultured yeast strain, controlling tank temperatures to ensure a slow, active fermentation. In traditional Burgundian fashion, a number of the lots fermented in small, open-top tanks with gentle punch-downs to thoroughly macerate the juice and skins. After fermentation completed, the wines continued macerating on the skins for several more weeks, checked daily for color and tannin levels. They were then drained from tank, inoculated for malolactic fermentation and put into French oak barrels, 48% new, where they aged undisturbed for 14 months before blending and bottling
:Description
Napa Valley, United States
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:Vineyard
Napa Valley, United States
:Vineyard Region
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