Vintage 2014
Wine Type Red
Varietal Pinot Noir
Region Carneros
Winemaker Jeffrey Stambor
Our 2014 Carneros Pinot Noir offers bright, elegant layers of black cherry, cranberry and fig, perfumed with an exotic chaparral element. Gentle hints of oak spice and vanilla, from aging in French oak barrels, lace the high-toned fruit expression. Supple, fine grained tannins structure the wine leading to the persistent berry finish. This Pinot Noir’s supple palate, brightened with juicy acidity, is a delicious pairing with grilled salmon, poultry and pork.

91 Points, James Suckling

“Lots of plum and dark berry character with cola and black tea undertones. Full body, dense and layered. Drink or hold.” - James Suckling

Tasting Notes

Our 2014 Carneros Pinot Noir offers bright, elegant layers of cherry, cranberry, blueberry and fig, perfumed with an exotic floral note. Gentle hints of oak spice and vanilla, from aging in French oak barrels, lace the high-toned fruit expression. Supple, fine-grained tannins structure the wine and add a talcum-powder texture to the persistent red-berry finish. This Pinot Noir’s wine’s supple palate, brightened with medium acidity, is as delicious with salmon and poultry, as with lamb, beef and pork. Domenica suggests pairing this wine with roast chicken rubbed with herbs, salmon grilled on a cedar plank, or wild mushroom flat bread.

Vineyard Note

We sourced 100 percent of the Pinot Noir grapes from our Beaulieu Vineyard Ranches No. 9, 8 and 5 in the Los Carneros American Viticultural Area (AVA). These vines are grafted to a blend of Dijon clones for tiers of flavors, with a Pommard clone for structure. Domenica further enhances the range of flavors by harvesting one particular vineyard block at different maturities over a three-week period.

Winemaker's Note

At night, under lights, all of the grapes were hand picked into bins to preserve their freshness and acidity. After being hand sorted, the grapes were gently destemmed and then cold soaked for gentle color and flavor extraction. Domenica used dry ice to keep a portion of the grapes extremely cold during the cold soak, which produced perfumed, high-toned notes similar to those resulting from carbonic maceration. The balance of the must was fermented in stainless steel tanks and French oak puncheons. Malolactic fermentation and aging in small, French oak barrels rounded the wine’s acidity, matured flavors and added hints of toasty spice.
Top