True to form, cherry cobbler, cinnamon, and ripe, rich plum jam leap from the glass. On the palate the wine is intensely expressive, brimming with juicy cherries, big-boned but also underpinned by bright acidity.

100% Pinot Noir

Cherry Cobbler
Rich Plum Jam

Juicy Cherries
Wild Violets
White Pepper

Pairs well with

Peking duck, brie or gruyère

A bottle of 2017 Robert Mondavi Winery PNX Pinot Noir Carneros Napa Valley on a white background.
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 southern Napa Valley. The climate here helps to retain the aromatic complexity and bright acidity of the grape as flavor development advances. The renowned Rancho Carneros Vineyard is home to 45 year-old, head-trained, dry-farmed vines that bring depth and complexity to the blend. The vineyard is also home to a small, more-southern section of vines planted in 2005 which contribute weight, richness and darker fruit tones. This year’s blend is a combination of the two sections.

The clusters were harvested in the cool of the morning to retain fruity, delicate flavors. A portion of the grapes were destemmed before being transferred to fermenters as whole berries to heighten fruitiness. The remainder of the fruit was added to the tank as whole clusters (with stems) to add a bit of spice, structure and subtle fleshiness to the blend. Fermentation took place in small, traditional open-top fermenters, where the cap of skins was punched down gently each day, ensuring a soft, silky mouthfeel. Several days of cold soak prior to fermentation, and a short extended maceration afterward, added up to a total of nineteen days of skin contact for this wine. The new wine went into 70% new French oak for malolactic fermentation, and then continued to mature in barrel for nine months. Bottled August 2018.