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2012 Pinot Noir 1.5L Magnum

2012 Pinot Noir 1.5L Magnum

Made using 5 different Clones, the 2012 is a complex, balanced and vibrant Pinot Noir. Intense and floral, the nose opens with rose petal, bramble and strawberry, followed by hints of Marjoram and white pepper. On the palate Bing cherry and plum preserves bring a rich, smooth mouthfeel while an earthy sous-bois character forms underneath. Ripe summer fruits combine with notes of bergamot and black tea to offer a long mineral finish to this elegant wine.


$120.00  |  $90.00/Bottle
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About This Wine:
Now in its second year of production, the 2012 Angel Camp Pinot Noir represents the results of a near perfect growing season. Angel Camp is a 12 acre vineyard located in the “deep end” of Anderson Valley on a 300 foot plateau nestled between the Navarro River and Highway 128. A mix of Cassabonne and Pinole soils, the vineyard slopes gently toward the river where well drained alluvial soil mixes with more gravel and shale allowing the roots to descend deep for vital nutrients. Angel Camp Vineyard was planted in 2006 to a diverse mix of 9 different clones planted on 2 types of rootstock.

Wine Profile:
Vintage: 2012
Wine Type: Red Wine
Harvest Date: Sept 12 2012
PH: 3.46
Tannin: 6.6
Alcohol %: 13.8
Vineyard Notes:

The 2012 growing season saw a return to normal growing conditions after two abnormally cool vintages in 2010 and 2011. After gliding seamlessly through frost season the temperatures rose well into the high 80’s and 90’s where it stayed throughout the Summer and into Fall, leading to a consistent and gentle ripening of the fruit. Located in the cooler part of the Anderson Valley, the vineyard rests below the coastal fog each morning before emerging into the sunlight near midday. These perfectly warm, but not too hot, conditions help the grapes reach a sublime balance of phenolic ripeness at moderate sugar levels.

Production Notes:

The grapes were handpicked early on September 22nd, sorted, then de-stemmed directly into one-ton open top fermentation tanks. After a 5 day cold soak, the grapes were slowly allowed to warm as the native yeast naturally began the fermentation process. The tanks were then punched down by hand twice daily for 17 days, extracting color, flavor, and a sense of terroir from the skins into the developing wine. As the fermentations reached dryness, the wine was gently pressed off its solids in a small basket press and settled before being transferred to barrel. The following Spring upon completion of Malolactic fermentation, the wine was once again separated from any lees, blended, and returned to barrel for the remainder of its aging. After 11months in French Oak barrels the finished wine was bottled unfined and unfiltered in late August.

 

 

 
 

 

 

 
 
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