2014 RESERVE PINOT NOIR

WindVane Reserve Pinot Noir is the ultimate selection. We pre-select vineyard blocks that are most devigorated and exposed to the intense Carneros winds, as they will give us the most intensity of flavors. Individual vineyard lots are destemmed, partially crushed and cold- soaked for 2 days to extract color and fruit flavors in our small open tanks. After fermentation, the wines are aged in French oak barrels for 9 months. A handful of barrels are selected for the final blend, those that truly express the intensity of flavors that WindVane embodies.

Tasting Notes

The aroma of this Pinot Noir opens with bold spice, earth, black cherry, and blackberry. On the palate are ripe black fruit characteristics of black cherry and blackberry, as well as a spicy, earthy forest floor, and cedar.

Technical Data

• pH 3.72 TA 0.54 g/L Alc. 14.5%
• 100% French Oak, 40% new for 9 months
• Main Clones: Wente, Wadenswil, Dijon, UCD 32
• Average Yields: 3 Tn/Acre
• Grapes Hand Picked between 8/27-9/4
• 100 cases produced Robert Parker – 90 Points "Pale to med ruby-purple colored, the 2014 Pinot Noir WindVane Reserve has aromas of red cherries, raspberries, and garrigue with wafts of wild thyme and lavender. The medium to full-bodied palate offers lovely purity with a great core of fruit and a soft, slippery texture, finishing with very good persistence." - Lisa Perrotti-Brown (February 2017)

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Pinot Noir
Estate Grown

The Pinot Noir grapes from individual vineyard lots were gently hand harvested at night into small 30# picking boxes in order to bring the fruit into the winery intact and cold. They were then destemmed, lightly crushed and cold-soaked in small fermentation tanks holding 3 to 10 tons each for two days to extract color and flavors. During fermentation the grape skins were punched down or wine was pumped over one to three times per day, determined by taste, to fine tune the extraction of the skins. When optimal extraction was achieved after 10 days, the free run wine was promptly drained from the skins and seeds and transferred to barrels for aging. Only the free run wine was used in this blend. The wine rested in our barrel caves in French oak barrels (46% new) for 9 months before the wine was bottled in July of 2016.

Tasting Notes

The nose is greeted with intense blackberry and black cherry fruit with spice and a touch of toasty oak. The mouthfeel is big but silky and builds on the black fruit with spice and earth with a hint of cedar. The acid is bright enough to balance out the texture and carry the wine into a long finish.

Technical Data

pH 3.69
TA 0.54 g/L
Alc. 14.5%
100% French oak (46% new) for 9 months
Main Clones: UCD 4, Wente, Colmar, UCD 32, Pommard
Average Yields: 3 Tn/Acre
Grapes Hand Picked between 8/1/15 - 8/31/15

Pinot Noir
Estate Grown

The Pinot Noir grapes from individual vineyard lots were gently hand harvested at night into small 30# picking boxes in order to bring the fruit into the winery intact and cold. They were then destemmed, lightly crushed and cold-soaked in small fermentation tanks holding 3 to 10 tons each for two days to extract color and flavors. During fermentation the grape skins were punched down or wine was pumped over one to three times per day, determined by taste, to fine tune the extraction of the skins. When optimal extraction was achieved after 10 days, the free run wine was promptly drained from the skins and seeds and transferred to barrels for aging. Only the free run wine was used in this blend. The wine rested in our barrel caves in French oak barrels (46% new) for 9 months before the wine was bottled in July of 2016.

Tasting Notes

The nose is greeted with intense blackberry and black cherry fruit with spice and a touch of toasty oak. The mouthfeel is big but silky and builds on the black fruit with spice and earth with a hint of cedar. The acid is bright enough to balance out the texture and carry the wine into a long finish.

Technical Data

pH 3.69
TA 0.54 g/L
Alc. 14.5%
100% French oak (46% new) for 9 months
Main Clones: UCD 4, Wente, Colmar, UCD 32, Pommard
Average Yields: 3 Tn/Acre
Grapes Hand Picked between 8/1/15 - 8/31/15

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Chardonnay
Estate Grown

The Chardonnay grapes from individual vineyard blocks were gently hand harvested at night into small 30# picking boxes in order to bring the fruit into the winery intact and cold. Then they are gently whole cluster pressed and transferred to a stainless steel tank for cold settling. The racked juice was inoculated and transferred to French oak barrels (20% new) in our barrel caves for barrel fermentation. About 25% of the wine was allowed to undergo malolactic fermentation to soften the bright acidity of our Carneros Chardonnay. During monthly topping the barrels were stirred (battonage) to mix the lees to build the supple mouthfeel of the wine. The wine rested for 9 months prior to bottling.

Tasting Notes

The nose opens up with creamy ripe peach and pineapple with a hint of brioche. The fruit intensifies on mouth adding apricot and a touch of citrus. In the background is sweet toasty oak that serves to support the fruit, and the crisp acidity finishes out with some mineral at the very end.

Technical Data

pH 3.42
TA 0.67 g/L
Alc. 14.5%
100% French oak (20% new) for 9 months
Main Clones: UCD 96, UCD 4, UCD 5, UCD 108
Average Yields: 3 Tn/Acre
Grapes Hand Picked between 8/29/15-9/2/15

Robert Parker – 90 Points
"The 2015 Carneros Chardonnay has notes of lemon pie, pink grapefruit and green mango with touches of honeyed toast and allspice. Medium-bodied, the palate is understated and savory, with a good amount of citrus fruit and spice notes, finishing long and lively." - Lisa Perrotti-Brown (February 2017)

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