2016 Reserve Pinot Noir Carneros

$67.50

A deeply-flavored and voluminous pinot noir, has a toasty, sweet spice entry with red plum and black cherry fruits; its firm, velvety tannins add structure to the luxuriously rich texture.

100% Pinot Noir

Toasty
Sweet Spice

Red Plum
Black Cherry Fruits

Pairs well with

Seared quail with tomatillo sauce or coq au vin

The rows of Pinot Noir grapes in our Carneros vineyard stretch out across the edge of the valley.

A notoriously challenging variety, Pinot Noir prefers the foggy, wind-swept slopes of the Carneros region, in southernmost Napa Valley. Through the repeated tastings of our reserve candidates we have brought together select blocks from two renowned vineyards in the Carneros AVA: Rancho Carneros and the Hyde Vineyard.The head-trained, dry-farmed vines of Rancho Carneros are over forty years old and bring weight, depth and complexity to the blend. The clonal diversity of the Hyde Vineyard, further enhances complexity and heightens fruitiness, elegance and structure.

Awards & Accolades

JebDunnuck.com
The 2016 Pinot Noir Reserve sees slightly more new oak (75%) and offers darker fruits, spice, and smoky oak notes in a medium-bodied, elegant, beautifully balanced style. Nicely concentrated and layered, it should evolve similarly to the Martini Clone release, if not have a few more years of prime time. Jeb Dunnuck - JebDunnuck.com, January 31, 2019
James Suckling
  James Suckling - JamesSuckling.com, May 6, 2019
Vinous
...dense, pliant and creamy, all in a style that emphasizes fruit intensity and textural resonance. Bright red cherry, raspberry fruit are nicely pushed forward. Antonio Galloni - Vinous, December 14, 2018
Wine Advocate
Medium ruby-purple colored, the 2016 Pinot Noir Reserve offers up evocative notions of crushed Bing cherries, wild strawberries and raspberry leaves with touches of spearmint, tilled soil and stewed black tea. The palate is medium-bodied with a firm, finely crafted frame of satiny tannins and fantastic freshness lifting the red berry flavors to a long perfumed finish. Lisa Perrotti-Brown - The Wine Advocate, October 29, 2018