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2017 Carneros Pinot Noir

2017 Carneros Pinot Noir

Eleven soil types and a unique variety of Pinot Noir clones and selections, varied terrain, plus the daily effects of cooling summer breezes and morning fog combine to produce exceptional wine from our 335 acre estate vines in the Carneros AVA. As our understanding and development of our terroir grows, our estate Pinot Noir gains complexity and consistency.

from $20.25 - $28
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Image of 2017 Carneros Pinot Noir wine bottle

2017 Carneros Pinot Noir

Eleven soil types and a unique variety of Pinot Noir clones and selections, varied terrain, plus the daily effects of cooling summer breezes and morning fog combine to produce exceptional wine from our 335 acre estate vines in the Carneros AVA. As our understanding and development of our terroir grows, our estate Pinot Noir gains complexity and consistency.

from $21 - $28

Tasting Notes

Fresh aromas of bay and sage balanced with cinnamon and allspice make up the bouquet.

The front of the palate has tart acidity, which softens over time, while the back of the palate is filled with a lush fruitiness. You’ll also discover black cherry, ripe plum, and cranberry flavors before the lingering finish.
Image of Toasted Sausage and Brussel Sprouts on a white plate

2017 Carneros Pinot Noir

Food Pairings

The inviting fruit and warm spice in this wine pair with robiola, truffled pecorino, or a gorgonzola dolce with dried berries, and almonds. Try a bacon cheddar grilled cheese with a celery root and apple slaw for the perfect comfort food pairing. For your main course try a fennel scented pork roast with melting potatoes. To finish, a pumpkin mascarpone ice cream with an almond toffee dust.

Additional Information

  • Composition100% Pinot Noir
  • Aging9 months in French Oak
  • AppellationCarneros
  • Alcohol14.5%
  • TA0.58 g/mL
  • pH3.72

The spring of 2017 brought record rainfall to break the six year drought parching California. The late rains provided plenty of water to the vines for a vigorous start to the growing season. Heat spikes during harvest created some anxiety, but we were able to pick all of the grapes at their optimum ripeness.