2015 Angel Camp Vineyard Pinot Noir

$58.00

Tasting Notes

We love how our Angel Camp Pinot showcases the earthier side of pinot noir, providing a counterpoint to the fruit-focused Russian River-area pinots in our portfolio. This beautiful expression of Anderson Valley is even more intense this vintage, due to the poor fruit set and reduced crop, magnifying the essence of the wine. The spice character leads, with sultry sandalwood and tobacco edging the purple fruits. Pretty floral notes of violet and rose petal lend an elegant touch to the aromas. The palate is rich and dusky with boysenberry, blackberry jam, currant and plum, along with root beer and black tea notes, finishing with a vanilla/toffee kiss. As with all the 2015s, this will have a long life ahead, but it’s wonderful now with roasted pork, herbed fowl, or caramelized onion dishes that match the sultry nature of the wine.

Winemaker's Notes

After hand sorting and destemming into small open top fermenters, the must is cold-soaked for 5 days in order to gently extract color, spice and fruit characters, while mitigat¬ing harsher tannins. For this neighborhood, it’s all about conserving the delicate fruit that holds the wine together. We love co-fermenting the clones we receive from Angel Camp for the integration it imparts to the resulting wine. The must is punched down between 1 and 3 times per day depending on the stage of fermentation. The 2014 spent 18 days in the fermenter before draining and pressing, with the light press going in with the free run. One of the pleasures of this spring “rack and back” is choosing the barrel array for the final aging of the wine. In the case of Angel Camp, we loved the base notes, depth and solidity Taransaud barrels bring, along with the candied toffee overtones of Fouquet. The wine was bottled in February of 2017.

Awards & Accolades

91-92  Pinotfile  Click here to read article.

91  Wine Enthusiast  

91  Planet Grape

2015 Angel Camp Vineyard Pinot Noir

Technical Data

Alcohol: 13.9 %
TA: 6.7 gm/lit.
pH: 3.51
Winemaking: Open top fermentation, cold soak, punch down
Barrel Aging: Aged 15 months in French oak (50% new barrels)

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