wine around the world: California

under $20 (Oct2012)

Production method ; The fruit is cold-soaked for 3 days prior to initiating fermentation. Once fermentation begins, each tank is punched down two to three times per day to maintain consistent contact between the must and pommace throughout fermentation. Once the wine is fermented dry it is racked to barrels for completion of malo-lactic fermentation. The wine is aged 9 months in 100% French oak of which 15% is new.
Tasting note ; The Carneros Pinot Noir is medium-bodied with cherry, strawberry and plum; surrounded by light toast flavors. On entry, the wine displays blue fruit characters that are balanced with spicy and earthy notes that frame the mid-palate. The vanilla and toast integrates well with the silky round tannins on the lengthy finish.
Serving suggestions ; salmon, pork or lighter beef dishes, as well as with grilled chicken or turkey.
Serving temperature ; 16ºC

＜日本語＞

テイスティング ; ミディアムボディ。チェリー、ストロベリー、プラムが軽やかな樽の香りにつつまれている。スパイスや土の香りがバランスよく骨格をなしている。バニラと樽の素晴らしい香りと柔らかなタンニンが余韻を残す。
ワインと料理 ; サーモン、ポークや軽い牛肉料理、グリルチキン、ターキーなど。
飲み頃/温度 ; 16ºC

Production method ; Fermentation and extended maceration were easily accomplished in 29 days (about 8 days of fermentation and the balance extended maceration). After a short period in tank, the four different lots were moved to 100% new French oak barrels from five different tonnelleries. I favor tight grain Chateaux Ferre barrels with medium plus toast, from the forests of Never and Allier. A few of the barrels are the cooper’s choice mixed forest blend of the tightest grain (read the most expansive). The wine was racked every three months during the first year in barrel and two times after the first 12 months.
Tasting note ; supple and graceful, with a tasty mix of currant, mocha, nutmeg and dill. Mildly tannic, it wins points for its balance and harmony, depth and concentration.
Drinking window ; Drink between 2010 and 2015
Serving temperature ; 17ºC

＜日本語＞

wine around the world