2010 Pinot Noir

The vines got off to a slow start as April and May were both cooler and wetter than average. The cool trend continued into the mild summer and a full growing season that was our coolest since 1978. The exception was one notable heat spell in late August, when temperatures soared to over 111° F! Fortunately, September and October brought enough warm days to provide a beautiful finish to the growing season, allowing us to complete harvest a full week earlier than in 2009.

Influenced by the foggy mornings of the Oak Knoll District, the aromas of our Pinot Noir start with violets, plums and cherries and linger with hints of forest floor and oak. The palate is velvety and filled with black fruits, toasted oak, currants and earthy characteristics of mushrooms and spice.

Serve this wine with pork loin, chicken, seafood and shellfish dishes accompanied with the earthy flavors of truffles, wild mushrooms, mustards, peppercorns, coriander, rosemary and thyme. Pinot Noir works best with creamy cheeses like Brie, Camembert, herbed crèmes, cheddars, Havarti and jacks.