2017 José S. Ferrer reserve Pinot Noir
About the wine
José named Gloria Ferrer Caves & Vineyards to honor his loving wife. In turn, we named our finest Pinot Noir to honor José. This is a very select blend, chosen specifically to showcase the quality of our Carneros estate vineyards.
The most exceptional blocks from our 335-acre Carneros vineyard are selected each vintage for this bottling. Meticulous cluster and shoot thinning help promote extraordinary depth in the fruit, and our winemaker has chosen just a few of the best barrels from among these special lots to compose the blend. Each careful step in the making of this wine is based on over twenty years of experience with Pinot Noir on our estate and it represents a fitting tribute to our founder, José S. Ferrer. The 2017 José S. Ferrer Pinot Noir was produced in limited quantity and is only available to wine club members.
The spring of 2017 brought record rainfall to break the 6 year drought parching California. The late rains provided plenty of water to the vines for a vigorous start to the growing season. Throughout the growing season hot weather kept the grapes ripening quickly, but plenty of vegetation from strong spring growth provided some protection from the heat. Harvest began on August 7, about 10 days earlier than average. A couple of heat spikes during harvest, one at the end of the sparkling harvest and another at the end of the still harvest, created some anxiety, but in both cases we had the grapes harvested before the peak of the heat. Fortunately we were able to pick all of the grapes at their optimum ripeness to produce outstanding wines from the vintage.
The nose opens with dark blackberry cedar and spice. The mouth continues with lush black cherry and blackberry fruit with spice and bramble all held up by a touch of sweet French oak and bright acidity. The tannins are full but smooth and carry the fruit and spice through the long finish.
The delightful partnership of blackberry and spice on the palette complements game meats such as roast venison loin with blackberry sauce or duck breast with a black pepper and Bing cherry glaze. The touches of oak and spice combined with luminous acidity are a match for warm Porcini Triple Cream Brie with rosemary Focaccia.
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