From Wine Maker
Our 2013 Two Creeks Pinot Noir displays a beautifully fragrant nose of bright raspberry, strawberry, red cherry, cranberry, and pomegranate fruit, with a darker plum tone and hints of rose petal and oak toast adding complexity. On the palate, the wine is richer and more intense than its nose might suggest, with concentrated black cherry, plum and blackberry flavors that turn spicy on the long, youthfully firm finish. This superb, cool-climate pinot noir is impressive now, but will continue developing in bottle for another five years. Vineyards: Our second vintage of Two Creeks Pinot Noir blends grapes from our Apple Barn (60%) and Annahala (40%) vineyards in Mendocino County’s Anderson Valley, a cool-climate coastal region renowned for its superb pinot noirs. The vineyards share a marine-influenced climate and an overlapping mix of nine high-quality pinot noir clones, including the famed Joseph Swan and Pommard selections. Apple Barn is a more exposed site with gravelly soils, while Annahala is sheltered by trees and has heavier loam soils. Apple Barn enjoys warm afternoons, while Annahala, further west toward the ocean, is significantly cooler and receives more fog. The blend of the two estate vineyards yields a wonderfully complex and balanced wine. Vintage: In 2013, a warm, dry winter and early spring resulted in early budbreak, consistent flowering of the vines, and an excellent fruit set. Summer growing conditions were ideal, with moderately warm days and cool nights fostering steady, even ripening. Many wines from the vintage are of exceptional quality, with enviable intensity, structure and balance. Winemaking: We handle our pinot noir fruit very gently, cold-soaking the must (unfermented juice and skins) for several days prior to fermentation to extract early color and flavor. The must warms up naturally over the course of a week before native yeast from the vineyards spontaneously initiate fermentation, which is sustained by inoculating the fermenting wine with a cultured yeast strain. The grapes from each vineyard are fermented separately in small open top tanks with gentle daily punchdowns of the skins to extract optimal color, flavor and tannin. Post- fermentation, the free-run wines are drained from the skins and transferred to carefully selected French oak barrels, where they age three months before being blended. The 2013 Two Creeks Pinot Noir spent a total of ten months in barrel before bottling in June, 2014.
Lamb, beef, venison, roast turkey, salmon, tuna, creamy blue veined cheese