2015 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.

This wine is available on an allocation basis only. To be added to the list please fill out the "Join Our Exclusive Mailing List" form and we will be in contact when a space on the list opens.

Tasting Notes

The nose opens with deep red cherry and cedar spice. In the mouth the intense cherry fruit is joined by some darker blackberry and the spice expands with earthy characters. This is all supported by a light layer of sweet French oak and toast. The mouthfeel is full and silky and balanced by bright acidity that continues through the long finish.

Technical Data

• pH 3.65 TA 0.55 g/L Alc. 14.5%
• 100% French Oak, 50% new for 9 months
• Main Clones: UCD 32, Colmar 538, Wadenswil 2A
• Average Yields: 3 Tn/Acre
• Grapes Hand Picked between 8/19/15-8/31/15
• 100 cases produced

$80 - Highly allocated
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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.

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.

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 538, UCD 32, Pommard
Average Yields: 3 Tn/Acre
Grapes Hand Picked between 8/17/15 - 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.

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.

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 538, UCD 32, Pommard
Average Yields: 3 Tn/Acre
Grapes Hand Picked between 8/17/15 - 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.

pH 3.35
TA 0.67 g/L
Alc. 14.2%
100% French oak (25% new) for 9 months
Main Clones: UCD 96, UCD 4, UCD 5, UCD 108
Average Yields: 3 Tn/Acre
Grapes Hand Picked between 8/11/16-9/12/16

90 points, Robert Parker's The Wine Advocate
"The 2016 Carneros Chardonnay features notes of apple pie, ripe Bosc pears and lemon curd with hints of nutmeg and coriander seed. Medium-bodied, it has a lovely suggestion of oiliness to the texture and plenty of freshness lifting the apple and citrus flavors, finishing on a spicy note.” — Lisa Perrotti-Brown (July 2018)

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