About This Wine
The grapes were hand-picked, hand-sorted and gently destemmed. The juice was cold-soaked for three days at 48 degrees then fermented in open-top tanks and punched down 2-3 times per day during active fermentation.
Post-fermentation free run was then transferred to tanks for one night of settling before racking to new and used French oak barrels for 9 months.
On the nose, violets, star anise, marionberry and bay leaf.
On the palate, raspberry, boysenberry, coffee bean, dark spice and orange zest. An elegant wine with supple tannins and a touch of cedar that adds complexity and length.
This goes fantastic with foods that are both earthy and aromatic—pepper-crusted prime rib, rosemary rack of lamb, sautéed salmon or lentil soup with fresh tarragon. More adventurous? Try curried mussels and chicken masala.
Sonoma County Wines
Sonoma County is one of California’s largest wine producing regions, with 18 different AVA’s (American Viticultural Area). Within the region and across the different AVA’s there are a wide variety of climates and soils suitable for producing different varieties of wine.
Some of the perhaps more notable AVA’s within the region include:
Alexander Valley, a warmer climate creates wines known for their richness. While Chardonnay, Sauvignon Blanc and Zinfandel can be found from this area, it is their voluptuous Cabernet Sauvignon with chocolaty notes that is the standout.
Dry Creek Valley, primarily known for it’s production of Zinfandel and Sauvignon Blanc.
Russian River Valley, with the regularly intrusion of a cooling fog, this area is known for producing quality Chardonnay and Pinot Noir, two varietals that do well in a cool climate.
Sonoma Coast, also a cooler AVA but also with high levels of rainfall. Pinot Noir grapes grow especially well here.
Besides those varietals mentioned above, one can also find Merlot, Syrah plantings within the various AVA’s of Sonoma County.