Baileyana Firepeak Pinot Noir 2018 - 750ml
90 Points Wine Enthusiast
Dark-cherry, muddy earth and dark-mint aromas show on the nose of this bottling. The palate is crisp with cherry and berry, as pinches of thyme and baking spice complete the sip.
Over 35 years ago, Catharine Niven envisioned a small vineyard in front of her Edna Valley home that would deliver high quality wines.
To achieve her goal, she bucked popular California viticultural trends and looked to the old world for her inspiration. She was one of the first women to own a winery and one who wasn’t afraid to do things differently. Baileyana, named for the place where she met her husband Jack, soon outgrew her small home vineyard. It has since been sourced from their estate Paragon Vineyard, Jack’s pioneering plantings going back to 1973. Baileyana offers beautiful, cool-climate Chardonnay and Pinot Noir, which are refined, rich, and perfectly balanced. She wasn’t entirely surprised by Baileyana’s early success, but Catharine didn’t dream that her small project would become the family legacy that it is today.
Now in the expert hands of the next two generations, the wines remain true to her pioneering spirit, as well as to the genuine, elegant style she exuded when walking into any room.
THE EDNA VALLEY: The coolest growing region in all of California, as cited in a study by Southern Oregon University, the Edna Valley is a mere 5.4 miles from the Pacifi c Ocean. Consequently, the extended growing season allows grapes grown here to develop intense and complex varietal fl avors, while achieving optimum maturity levels. Known as the “Dirt of the Devil,” the soils in the northern portion of the valley are also unique. As Islay Hill is the most southern sibling in a chain of extinct volcanoes known as the Seven Sisters, volcanic remnants are combined with clay loam and rocky marine sediment, offering a distinct mix of nutrients and good drainage.
CLONES: 115, 667, 943, 777, Swan
SOILS: Diablo series, clay loam, rocky marine sediment, volcanic remnants HARVEST DATES: September 19, 2018 to October 27, 2018
AVERAGE BRIX: 25.5
FERMENTATION: Fermented on skins from 12-15 days at 82˚F
BARREL REGIME: Aged in 35% new French oak barrels for 9 months
TA: 5.60 g/l
SIP Certified Sustainable
Adult signature will be required at time of delivery.
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