La Crema Sonoma Coast Pinot Noir 2017 - 750ml
91 Points Wine Advocate
The 2017 Pinot Noir Sonoma Coast comes from fruit across the appellation including Russian River and Carneros. It aged nine months in 25% new oak. Pale to medium ruby, it has a bright, inviting nose of cranberries, woodsmoke, cola, bergamot and crushed black cherries with accents of earth, sweet spice, citrus peel and flowers. It's light to medium-bodied, silky and bursting with ripe fruits, enlivened by juicy acidity and finishing long and lifted. This is a great value! 253,000 cases produced.
The start of 2017 brought much-needed rainfall which was followed by a mild wet spring season. The wet winter and mild spring allowed for a return to normalcy for the timing of bud break while warm weather in mid-March stimulated vines to awaken. Water saturated soils promoted vigorous canopy and cover crop growth requiring additional vineyard attention. Temperatures were moderate during bloom and early grape development. In June and July, cycles of above-average temperatures accelerated maturation with cool nights helping to provide flavor development and acid retention.
The La Crema Sonoma Coast harvest began on August 29th.ARTISAN WINEMAKINGOur boutique, hands-on techniques continued into the winery.The fruit was gently picked, sorted, and de-stemmed with 70% whole berries placed into open top fermentation tanks. Once in the tanks, the fruit was cold soaked at 48 degrees for three to ve days. During active fermentation, punch downs occurred three times per day which allowed for increased extraction of tannins and color. Once fermentation was nished the free run wine was transferred to a secondary tank to settle overnight before being racked to French oak barrels for aging. The nished wine spent a minimum of nine months in barrel prior to nal blending and bottling. fruit was gently picked, sorted, and de-stemmed with 70% whole berries placed into open top fermentation tanks. Once in the tanks, the fruit was cold soaked at 48 degrees for three to ve days. During active fermentation, punch downs occurred three times per day which allowed for increased extraction of tannins and color. Once fermentation was nished the free run wine was transferred to a secondary tank to settle overnight before being racked to French oak barrels for aging. The nished wine spent a minimum of nine months in barrel prior to nal blending and bottling.
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